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Albuquerque Chicken Salad

Last Tuesday night we had the Nordic Needle family picnic. It was a great evening of fun, fellowship, and, of course, food! We have so many good cooks that brought so many great dishes that it was hard to decide what to share with you today. I decided to go healthy this week. Mary Ann brought Albuquerque Chicken Salad.

Albuquerque Chicken Salad

  • 2 cups orzo pasta (uncooked)
  • 2 cups regular or light mayonnaise
  • 1/4 cup half-and-half cream
  • 1 T. salt
  • 2 T. lemon juice
  • 1 tsp. white pepper
  • 4 cups cooked chicken, cubed (about four chicken breasts)
  • 2 cups red grapes, cut in half
  • 1 cucumber, chopped
  • 1/2 to 3/4 cup toasted pine nuts or cashews

Cook orzo according to package directions, then drain, rinse and cool. In an extra large bowl, combine mayonnaise, cream, salt, lemon juice, and white pepper. Stir in the cooked orzo and remaining ingredients. Mix well. Refrigerate for several hours. This salad is easy to prepare and tastes better the second day after all the flavors have set in.

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