LWV Chicken Salad 4.000

Tracy A. Woodward/The Washington Post

Dinner in Minutes Jul 28, 2010

Start with cooked chicken breast halves and you won't have to go near a stove for this recipe, which is a go-to for the Chevy Chase/Ingleside unit of the local League of Women Voters chapter.

This sweet, crunchy salad is in the group's new spiral-bound collection of recipes. It can be served by itself with good crackers, atop greens, with cooked farfalle pasta mixed in, in warm pita halves or with thin slices of grilled bread. Leftovers are great for lunch the next day.

The book costs $12, plus $3 shipping and handling; send check or money order to League of Women Voters of D.C., 1100 15th St. NW, Washington, D.C. 20005. Be advised that some recipes do not have yield/total number of servings information.


Servings: 4 - 6
Ingredients
  • 3 to 4 cooked boneless, skinless chicken breast halves (may substitute white meat from a rotisserie chicken)
  • 1 whole pineapple
  • 4 ribs celery
  • 1 bunch scallions
  • 1 cup seedless green grapes
  • 1/2 cup sliced almonds, plus more for garnish
  • 2 to 3 limes
  • 1/3 cup chutney, such as Major Grey's
  • 1/2 to 3/4 cup regular or low-fat mayonnaise (do not use nonfat)
  • 1 teaspoon curry powder, or more as needed
  • 1/2 teaspoon salt, or more as needed (optional)
  • Freshly ground black pepper

Directions

Cut or shred the cooked chicken to yield 3 cups, and transfer to a mixing bowl. Trim, peel and core half of the pineapple; cut the it into bite-size chunks to yield about 2 1/2 cups and add to the bowl (reserve the remaining half for another use). Trim the celery; cut it lengthwise into strips, then cut it on the diagonal into 1/2-inch pieces to yield 1 to 1 1/4 cups. Trim the scallions, then cut the white and light-green parts crosswise to yield a scant 1 cup. Cut the grapes in half; the celery, scallions and grapes all go in the bowl, along with the almonds.

Combine the following ingredients in a separate medium bowl as you prep them: Use a microplane grater to zest 1 lime (including no pith) to yield at least 1 teaspoon. Cut the fruit in half and squeeze out the juice; repeat with as many limes as needed to yield 1/3 cup. Coarsely chop the chutney. Add the mayonnaise (to taste), curry powder and salt, if desired; whisk together until smooth, then add to the chicken mixture.

Toss to coat evenly. Season with pepper to taste and mix well. Sprinkle with almonds before serving.

Rate it

Recipe Source

A recipe from Naomi Glass, adapted from "Family Favorites: Yesterday, Today and Tomorrow/Healthy Citizens in a Healthy Democracy," from the League of Women Voters of Washington, D.C.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.