Recipe by Helen Dollaghan from the Sept. 14, 1980, edition of The Denver Post. Use leftover chicken, or pick up a store-bought rotisserie chicken. Makes 4-6 servings.
Ingredients
3 cups diced, skinned, cooked chicken
1 cup drained pineapple tidbits
2 tablespoons sliced green onions and some of the tops
1 can (about 5 ounces) water chestnuts, drained and sliced
3/4 cup sour cream
1 teaspoon ground ginger
1/2 teaspoon salt
Pepper to taste
Lettuce
1/2 cup toasted, slivered almonds
Chopped pimiento to taste
Directions
In a large bowl, mix together chicken, pineapple, onions and water chestnuts. Refrigerate mixture, covered, until chilled. Thoroughly stir together sour cream, ginger, salt and pepper. Add sour cream mixture to chicken mixture. Mix lightly but thoroughly. Serve salad on lettuce. Sprinkle with almonds and pimiento.
*Each week, we uncover a favorite from the Denver Post vault — this week, Helen Dollaghan’s 1980 recipe for Chicken Salad “Oriental.”
