Flying Farmer Chicken Salad
5 Cups chopped, cooked Chicken (broth reserved if using canned or if boiling is your preferred method of cooking)
1 Cup uncooked Rice
2-1/4 Cups Chicken Broth (use reserved broth, adding water if needed to make amount needed)
1 20-oz. Pineapple Tidbits, drained, juice reserved
1 11-oz. Mandarin Oranges, drained, juice reserved
2 Tablespoons Olive Oil
2 Tablespoons Reserved Mandarin Orange Juice
1 teaspoon Salt
1-1/2 Cups Green Grapes, cut in half
1-1/2 Cups diced Celery
1 Cup Slivered Almonds, toasted
Mayonnaise, as need, to bind together
Fresh Ground Pepper, to taste
Lettuce Leaves or Pita Pockets, for serving
Cook Rice in Chicken Broth; cool.
While Rice is cooking, combine Chicken, Pineapple, Mandarin Oranges, Olive Oil, reserved Mandarin Juice, Salt, Grapes, and Celery.
When Rice is cool, stir into Chicken-Fruit mixture. Mix in Almonds. Stir in reserved Pineapple and Mandarin Juices -or- Mayonnaise, as needed, to moisten and bind Salad together. Season with Black Pepper to taste. Chill; serve on Lettuce Leaves or in Pita Pockets. Makes 11 Cups.
thou hast searched me,
and known me.
Thou knowest my downsitting and mine uprising;
Thou understandest my thought afar off.
Thou compasseth my path and my lying down,
and art acquainted with all my ways.
For there is not a word in my tongue,
but lo, O Lord,
Thou knowest it altogether.
Thou hast beset me behind and before,
and laid Thine hand upon me.
Such knowledge is too wonderful for me;
it is high, I cannot attain unto it!"
Recently I needed to prepare lunch for a gluten-free, dairy-free, egg-free young man. My intent was to prepare this with egg-free mayo--the original recipe called for 1-1/2 Cups! By cooking the Rice in slightly more Broth (2-1/4 cups instead of 2 cups) and by stirring in extra Juice, I was able to eliminate the need for any Mayo. I call this a win-win situation! This young man said it was very good and wanted more when he came home with the boys from school. If it passes critique of a teenager, it's good! My Grandmother submitted the original recipe to the "Seasoned With Love" cookbook. If you're looking closely at the photos and comparing to the recipe you'll notice I used Red Grapes (green grapes were a dollar more per pound!) and there are no Almonds. I was out of them, but they do add a nice crunch. Make sure you have some on hand--at least enough to sprinkle on top.
I had fun playing with my camera.