You know how some foods just take you to a certain season, people, or a place? Well this chicken salad will always remind me of my parents house, eating outside in the backyard enjoying the warm weather. Feel free to join me there as you make this delicious salad! This is a great meal to make for a group and made ahead of time that morning.
Chicken Salad Recipe
3 cups Honeyville Freeze Dried Chicken
2 and 1/2 cups Honeyville Freeze Dried Pineapple
1 cup Honeyville Freeze Dried Celery
2 cups Honeyville Freeze Dried Grapes
1/3 cup Honeyville Dehydrated Green Onions
1 (8 oz) can of Water Chestnuts, chopped
1/2 cup slivered Almonds
1 cup Heavy Whipping Cream
1/2 tsp Unflavored Gelatin (I used Knox brand)
3/4 cup Mayonnaise
1/2 cup Miracle Whip
1 Tb. Honey
1/4 tsp. Salt
Juice of 1 Lime
First begin by rehydrating all the Honeyville Products according to individual package directions. Drain them well. Beat whipping cream and gelatin with an electric mixer until stiff peaks form. In a separate, large bowl combine mayonnaise, Miracle Whip, honey, salt, and lime juice. Fold in whipped cream mixture. Fold in chicken, pineapple, celery, grapes and green onions. Refrigerate at least 1 hour until ready to serve. Serve on crescent rolls, Chef Tess’ Dinner Rolls, rolled up in a whole wheat tortilla, or simply by itself!
If you have been to the local stores you’ve seen the shelf stable milk products by Gossner Foods. I used their whipping cream this time and it worked great. To help speed things along with the chilling process I ran cold water over the chicken after it had been rehydrated in the boiling water. Be sure to drain all the products well so you don’t end up having chicken salad soup. When we had this over the weekend it seemed like everyone was eating it differently–I had a crescent roll, my dad was eating it by itself, and my sister was using potato chips. All great ways to eat it!
Now what food takes you away to Summer?