Jackie Lindley
Special to the Tribune-Star
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When it’s hot outside, we don’t want the oven on inside.
This chicken salad is good to serve at a luncheon. Gene and I like to have this as a light lunch. This will keep Gene’s sugar level where it is supposed to be, and I use the lettuce out of Gene’s garden. I also use Gene’s tomatoes to stuff. You can use vegetables from the garden — green onions, green peppers etc. They all give a little different taste. Hope you enjoy this.
Orange Chicken Salad
4 cups cooked, cubed chicken breast
1 cup coarsely chopped pecans, toasted
1⁄2 cup chopped celery
1⁄2 cup sour cream
1⁄2 cup mayonnaise
1⁄8 teaspoon pepper
1⁄4 teaspoon salt
4 medium naval oranges, peeled and sectioned.
Lettuce (romaine) optional
Assorted crackers
• In a large bowl combine chicken, pecans and celery.
• Combine mayonnaise, sour cream, salt and pepper.
• Pour over chicken and toss to coat.
• Fold in orange sections.
Serve on lettuce lined plates with crackers.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.
