Tropical Garden Salad

Chicken:

  • 4 cups cooked chicken, cubed
  • 1/2 cup salad oil
  • 1/4 cup orange juice
  • 1/4 tsp. dried thyme
  • 1/8 tsp. mint leaves, chopped
  • 1/2 tsp. salt
  • Dash ground pepper

Dressing:

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp. curry powder
  • 1 tbsp. lemon juice
  • 1 tsp. grated orange rind

Salad:

  • 1 cup strawberries, sliced
  • 1 cup pineapple, chunks
  • 3 green onions, diced
  • 1 cup celery, diced
  • 1/2 cup mushrooms, sliced
  • 2 cans mandarin oranges, drained
  • 3/4 cup pecans, toasted

Directions:

Combine salad oil, orange juice, herbs, salt and pepper. Add cubed chicken; cover and refrigerate for 2 hours or more. Saute the onions in 2 tbsp butter. Cool and combine with the chicken, onion mixture, celery, mushrooms, mandarin oranges, strawberries, and pineapple. Toss with half the dressing and 1/2 cup pecans. Line a bowl with fresh greens. Fill with salad. Garnish with sliced oranges and remaining pecans. Serve the remaining dressing with salad.

Enjoy!