Chicken Salad Aloha
In the early seventies, my dad worked for Castle and Cook, the parent company for Dole Pineapple. There was a contest for employee recipes, and my mother invented a salad, based on a salad her mother had created, which then won one of the big prizes.
A year ago, I went to a Hawaiian-theme party and brought this salad, which was well received. Now, in clearing out my paperwork, I've decided to blog my transcription of the prizewinning family recipe, so as to share it with the world and allow me to throw the scribbled notepaper away (the original newspaper clipping is still safely in the family recipe folder).
So here's the recipe, winner in the Chafing dish sorcery & salads category:
2 cups diced cooked chicken
5 hard cooked eggs
1 can (8 oz.) Dole pineapple tidbits, drained
1/4 cup sliced almonds
1/2 cup mayonnaise or sour cream
Salt and pepper to taste
Pinch of sugar
Few drops of lemon juice
1 can (1 lb.) peeled white asparagus, drained
lettuce
Combine chicken, 4 diced hard cooked eggs, pineapple (reserve a little for garnish) and almonds in a large bowl. Blend mayonnaise with salt, pepper, sugar and lemon juice. Pour over chicken mixture; blend well and let stand a half hour. If asparagus is not peeled, remove peel. Reserve some for garnish and gently mix with other ingredients, taking care not to mash asparagus. Line salad bowl with lettuce and fill with salad. Decorate with reserved hard cooked egg cut into wedges, pineapple tidbits, and asparagus spears. Chill about one half hour before serving. Makes approximately 6-8 servings. Serve with warm toasted french bread and butter. On a hot day, this will make a refreshing meal.
