Mother's Chicken Salad

Ingredients:

• 3 cups cooked chicken breasts (shredded or chopped)
• 2/3 cup dark or golden raisins
• 1 cup pecans, chopped small
• 1 cup chopped celery
• 1/2 cup chopped red or purple onion
• 1 cup pineapple tidbits, drained, save juice

Dressing:

• 1/4 cup pineapple juice
• 1 Tbsp. yellow ballpark mustard
• 2 Tbsp. brown sugar
• 1 tsp. curry powder
• 1/2 cup Hellmann's Mayonnaise (or the best you can find)
• 1 cup sour cream

Directions:

Whisk all ingredients for dressing in a small bowl, cover and refrigerate.

Chop and mix all ingredients for salad in a large bowl. Pour dressing mixture over salad, and mix gently to distribute dressing into salad. Cover and refrigerate until serving.

Make sandwiches using bread of choice and add lettuce of choice. I like fresh young spinach leaves best or tender leaves of fresh mustard greens. Add a pretty bunch of grapes to plate and serve with a cup of hot soup.

If serving as a salad, place rounded scoops of salad on lettuce or greens of choice. Add thick slices of red-ripe tomato, and a few cucumber slices on the side, with a sprig or two of parsley or fresh mint.

Serve with basket of mixed crackers or hard crusty rolls.

Source: This was my Mother's favorite chicken salad, and because it was the only food she ever used curry in, the curry was always kept in the refrigerator along with the paprika. I was fascinated with those spices as a child and always wanted her to use them more often. Deviled eggs got sprinkled with paprika so of course, I "liked" them whether I did or not. LOL

By Julia from Boca Raton, FL