We just finished up a batch of this…a delish way to zestify chicken salad. credit goes to my mom…though i am not sure where she got the original recipe!
4 cups cooked and shredded chicken
2 cups diced celery
1 cup diced green pepper
1/2 cup diced onion
1 can sliced water chestnuts (drained)
1 can mandarin oranges (drained)
1 small can pineapple tidbits (drained)
toasted almonds (as many as you’d like…we like these a lot, so i make extra)
*to toast just place 2-3 Tbsp. sugar in a skillet with slivered almonds, heat until almonds are
toasty brown (and then remove quickly so they don’t burn!)
chow mein noodles
1 1/2 cup mayonaise
2 Tbsp. yellow mustard
Combine all ingredients except almonds and noodles. Add enough dressing to blend. I typically add the almonds and noodles and additional dressing right before serving (so they are crispy!). You might want to reserve a few almonds, noodles, and a bit of dressing for left-overs!