by Paul Cormier, Salamanders of Kemptville
As we get through the dark November days in preparation for the Winter Solstice, it’s nice to remember that we are heat-seeking human beings. Why else would the Snow Birds head South for the cold months of January and February? Another alternative is to prepare foods that remind us that spring and summer will return and have some light, tasty and easy to prepare tropical-like salads. This one is a Pineapple Chicken Salad.
Pineapple Chicken Salad
Ingredients
- 2 cups of skin-off and cooked chicken breast, cut into cubes
- 1 cup of dried cranberries (Craisins)
- ¼ cup of shaved red onion
- 2 cups of pineapple (either fresh or canned) cut into cubes
- ¼ cup of thinly sliced radish
- ½ cup of shredded coconut
- ½ cup of mayonnaise or Miracle Whip
- ½ cup of unflavoured yoghurt
- 1 tablespoon of pickled ginger, minced and one tablespoon of the pickle juice
- 1 tablespoon of horseradish
- ½ teaspoon of cinnamon
- 1 teaspoon of Dijon mustard
- ½ teaspoon black pepper
- 2 tablespoons of parsley or parsley flakes
Preparation
- In a large salad bowl, combine the chicken, cranberries, onion, pineapple, coconut and radish
- In a sealer jar, combine the mayo, yoghurt, ginger, horseradish, cinnamon, mustard and pepper
- Seal and shake the jar until the ingredients are well mixed
- Pour the liquid over the other ingredients in your salad bowl
- Toss till well mixed
- Top with parsley or parsley flakes
This salad begs for warm buns from Grahame’s along with butter allowed to soften at room temperature. If you are so inclined, pop open a bottle of unoaked and well chilled Chardonnay. This salad can be a full lunch or accompany any protein, for example, a leg of lamb. Vegetarians can substitute cubed tofu for the chicken.
Cheers from pcormier@ranaprocess.com.
