Caribbean Chicken Salad
Sandy Mangum
Created Date:
09/30/2014
Meal:
Lunch
Course:
Salad
Main
Total Time:
15 min
Prep Time:
5 min
Island time can be anytime even during disasters with this recipe.
Recipe Ingredients:
- 1 can chicken
- 1 small can of pineapple tidbits in juice
- 1/4 cup of dried cranberries
- 1/4 cup of pecan pieces
- 1/4 cup crispy chow mein noodles
- 1/8 cup of dried minced onion
- 1 Tbsp. of celery seed
- 1 Tbsp. of poppy seeds
- salt and pepper to taste
Directions:
- Drain and mash the chickpeas. Blend with olive oil until creamy like hummus. Smear a thin layer of the chickpea mixture on individual plates and set aside.
- Drain the pineapple tidbits, saving the juice.
- Drain the chicken.
- Combine the chicken, pineapple and remaining ingredients--excluding the pineapple juice--in a bowl. Add just enough of the pineapple juice to mixture to hold everything together.
- Serve the chicken salad on top of the chickpeas for a beautiful presentation and amazing taste.
Cooking Tips:
In this recipe the pineapple juice is used as a substitute for mayonnaise; however, you could use mayo if you are not in a power outage. Foodsafety.org recommends discarding any perishable foods that have been above 40 degrees for over two hours.
