Wednesday, July 15, 2009

Hawaiian Chicken Salad

This was passed down to me from my sister-in-law, Kristin. It's a favorite for large get togethers, baby blessings, and potlucks.

3 c. cooked and cubed chicken or 2 large cans of white chicken in water drained and separated.
1 20oz. can crushed pineapple, drained
3 c. cooked rice

2 Tbl. vinegar(I like to use rice wine v.)
6 T. oil
2 tsp. salt
4 Tbl. brown sugar

1 cup celery chopped fine
1/2 c. green pepper chopped fine
2 c. Best Foods Mayonnaise or more to taste
1 1/2 c. red seedless grapes cut in half

2 sm. or one large can mandarin oranges, drained
1-2 c. salted cashews

Mix chicken, pineapple, and rice together. Mix vinegar, oil, salt, and brown sugar together and pour over chicken/rice mixture. Stir and let sit in fridge overnight or 4-6 hours. Add celery, green pepper, may, and grapes. Stire and refrigerate until serving. Just before serving add oranges and cashews. Mix well.

Serve and eat. Good with crackers, bagels, or rolls.

Serves 10-12(actually a lot more!!!)

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