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.