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Blue Water Chicken Salad
Number of Servings: 6
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 2 cans 12.5 oz. white chicken meat, drained
(I prefer Kirkland)
1 can pineapple chunks, drained
2 small cans mandarin oranges, drained
1 small can sliced water chestnuts, drained
1/2 can small whole black olives,drained
1 can chow mein noodles for topping
Optional: chopped celery, chopped bell pepper and diced red onion, plus lettuce leaves for serving.
Dressing:
1 C mayo
1 - 2 T Dijon mustard
Directions: 1. Chill cans in refrigerator overnight.
2. Shred chicken and add all drained ingredients except dressing to a sealed container and refrigerate at least one more hour.
3. When ready to serve, drain thoroughly again.
4. Mix mayo and mustard and gently stir into salad.
5. Serve immediately topped with chow mein noodles and enjoy!
Comments: This recipe won second place in a Cruising World Magazine contest for recipes that can be made completely from canned foods, with optional fresh ingredients. My prize was a single-burner butane camp stove!
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