Chicken salad terrific to eat in summer

RECIPE FINDER

July 26, 2006|By JULIE ROTHMAN | JULIE ROTHMAN,SPECIAL TO THE SUN

Jane Kreissle of Keene, N.H., was looking for a recipe for Hawaiian chicken that she used frequently in the 1960s and '70s. Marlene Hutton of St. Augustine, Fla., sent in a recipe given to her by her mother when she was first married, 50 years ago.

She says she still prepares it quite often and it always receives raves. This is a perfect summer recipe because you can use the store-bought packaged chicken or even cut up a rotisserie chicken so that you never have to turn on your oven.

With the prepared chicken, this salad is a snap to make and the pineapple - I used fresh - gives it a nice tropical flavor. This time of year, it works well for lunch or dinner.

RECIPE REQUESTS

Courtney Montgomery of Baltimore is trying to track down an old recipe for her grandmother for black-walnut cookies.

Ada Caruso of Bordentown, N.J., is looking for a recipe for pumpkin cobbler.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Hawaiian Chicken Salad

Serves 4

2 1/2 cups cooked chicken, chopped

one 14-ounce can diced pineapple, drained

1 cup celery, chopped

2 tablespoons salad oil

2 tablespoons lemon juice

1/4 teaspoon salt

freshly ground pepper, to taste

1 to 2 tablespoons mayonnaise to mix

lettuce leaves

1/4 cup sliced almonds (sauteed in a little butter and drained on a paper towel)

Mix chicken, pineapple and celery together. Add salad oil, lemon juice, salt and pepper and marinate for 1 hour. Then mix in mayonnaise to taste. Serve in a bowl lined with lettuce leaves and sprinkle with almonds.

Per serving: 331 calories, 29 grams protein, 16 grams fat, 2 grams saturated fat, 18 grams carbohydrate, 2 grams fiber, 76 milligrams cholesterol, 254 milligrams sodium

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