When Grandma first made this for us, we were a little nervous. Shouldn't have been - like Grandma could ever make anything nasty!? We ended up eating the entire bowl for lunch! Every time I've made it for a potluck, it's always a hit.
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2 c. cooked, cubed chicken
2 Tbs. minced green onion (white and green together)
3/4 tsp salt
1/8 tsp pepper
1 1/2 c. seedless grapes, cut in half
1 c. finely diced celery
1 c. mayonnaise
1/3 c. slivered almonds
1 Tbs fresh lemon or lime juice
1/2 tsp grated lemon or lime rind
1 c. shell or elbow macaroni, uncooked
1 c. whipping cream, whipped
In medium sized bowl combine cubed chicken, onion, salt & pepper. Mix well. Refrigerate 2 hours. Add to chicken grapes, celery, mayo, almonds, lemon/lime juice and rind. Return to fridge. Cook macaroni until tender. Rinse in cool water. Stir macaroni into chicken mixture. Whip cream until stiff - sweeten just a bit with powdered sugar. Fold into chicken mixture. Refrigerate until time to serve. Enjoy!
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A variation on this that is tasty is adding garlic cloves or minced garlic to the pasta water while cooking it. It's a great salad. Filling, but light. I don't sweeten the whipped cream much, either. Hope you enjoy it!
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4 comments:
I can HIGHLY recommend this salad. YUM-EE! I make it at *least* once a month. Great for lunches at work.
This is a FABULOUS recipe! I needed a good chicken salad sandwich recipe, so I left out the pasta and reduced the cream/mayo and it was a big hit. Then, when I was tired of sandwich leftovers, I added the pasta and VOILA! a whole new dish.
Yum!! I haven't even tried this yet, and I already know I'll love it - thanks, Elena!
Made it again on Friday. *Almost* lasted me all weekend. ;)
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