Menu Concepts

January 27, 2016

California Chicken Salad

from Minor's

In this lighter version of the classic recipe, I’ve replaced some of the more expensive, gimmicky items like candied pecans for naturally sweet pineapple and savory Chicken Base. This results in a more intense flavor of freshly roasted chicken, along with the creaminess of the dressing and pleasing bites of fresh fruit.

In a bowl, combine mayonnaise, sour cream, Chicken Base, lemon juice, pepper and paprika. Mix until smooth. Fold in vegetables, chicken meat and fruit. Blended until thoroughly coated and chill. Yields 2-1/4 qts (18 servings):

• 1.5 cups Mayonnaise
• 1/2 cup Sour cream
• 2 tbsp Minor’s® Chicken Base NAMSG
• 4 tsp Lemon juice, fresh
• 1/4 tsp White pepper, ground
• 1/4 tsp Paprika, mild
• 2/3 cup Celery small diced
• 2/3 cup Onions small diced
• 18 2 lbs. Cooked chicken, meat only diced
• 1 cup Pineapple, canned in juice and drained
• 1 cup Grapes red, seedless, cut in half
• 1 cup Apples small diced

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