Quilter's Chicken Salad
Evelyn photographed this chicken salad at our company outing. The salad was a huge hit, filled with lots of healthy ingredients, wonderful textures, and a great mix of colors.
After we enjoyed all the good eats, we played badminton, bingo and water-balloon toss, and burned off some calories with Zumba®, a fun way to get fit by exercising to the rhythms of Latin and international music.
The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.
Quilter's Chicken Salad |
6 to 8 boneless, skinless chicken breasts
4 teaspoons sesame oil
2 tablespoons soy sauce
1/4 teaspoon salt
1 teaspoon sugar
Mrs. Dash or garlic and herbs to taste
2 to 3 cups broccoli florets
2 to 3 cups red seedless grapes
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2 to 3 cups green seedless grapes
1 cup golden raisins
1 cup dried cranberries
1 cup coarsely chopped pecans
1/2 cup nonfat mayonnaise-type salad dressing
1/2 cup nonfat mayonnaise
3 tablespoons vinegar
1/3 to 1/2 cup sugar |
Cut the chicken into 1-inch pieces and place in a bowl. Combine the sesame oil, soy sauce, salt, sugar and Mrs. Dash in a small bowl and mix well. Pour over the chicken pieces, stirring to coat. Marinate the chicken, covered, in the refrigerator overnight, stirring occasionally. Drain the chicken and discard the marinade.
Preheat a heavy skillet or wok over medium-high heat. Add the chicken and stir-fry until the juices run clear. Drain the chicken and chill in the refrigerator. Rinse the broccoli and grapes, pat  dry and place in a large bowl. Add the raisins, cranberries and pecans and toss to mix. Combine the salad dressing, mayonnaise, vinegar and sugar in a small bowl and blend well. Add to the broccoli mixture and toss lightly to mix. Add the chicken and toss lightly. Refrigerate, covered, until serving time.
Yield: 12 servings
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