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Author Notes: Oh yah, it's like the 80's came a-calling to take its chicken salad back. My mom used to make this for us all the time when we were kids. Of course, it's entirely possible this was more of a 70's dish but, since my memories don't go back that far, I'm calling it 80's. As un-hip and un-modern as this is (mayo! canned pineapple!) there's something so deliciously addictive about it. Simple ingredients in a nice cool salad served over warm rice. In deference to my lingering suspicion of too much mayo, I cut it with sour cream. She used to make it with sweet curry powder, but if you want to up the contrast between the dressing and the pineapple, you should feel free to sub in part or all of the sweet curry powder with a spicier blend. But other than that, it's just how my mom used to make it. You may feel guilty about it, but you'll still go back for seconds.
Note: make sure the pineapple bits are very well drained - I would even pat them dry a bit with a paper towel. Leaving too much juice can result in a tasty (but unsightly) puddle at the bottom of your salad after a while. Sure, you could use fresh pineapple, but this is a retro recipe and there's something about the smushiness of the canned pineapple..... —Niknud
- ~5 cups cooked basmati rice
- ~3-4 cups cooked, shredded chicken (whatever's leftover from your weekend roast)
- 1/2 cup mayo
- 1/2 cup sour cream
- 4-5 tablespoons sweet curry powder (if you don't want the heat) or spicy curry powder or a combination of the two
- 1 can pineapple bits, very well drained
- 1/3 cup sliced, toasted almonds
- In a medium serving bowl, combine the mayo, sour cream and curry powder. Add the chicken and stir to coat thoroughly. Fold in the pineapple bits and season with salt if it needs any.
- Serve over warm basmati rice with a generous sprinkle of the sliced almonds on top.
- This recipe was entered in the contest for Your Best Spring Chicken