Bess Griffin's Recipe

Citrus Chicken Salad

Category: Recipes

Yield: 6 Servings

2 1/2 lb Roasted chicken
2 md Oranges
2 sl Fresh pineapple
1 c Cooked long grain rice
2 tb Pineapple juice
1 tb Orange juice
1/2 ts Salt
2 Egg yolks
1 ts Mild mustard
1 pn Paprika
1/4 c Oil
5 Mint leaves

Remove skin from chicken and take meat off bone, cutting it into even pieces. Peel oranges carefully, removing all white strings, then separate into sections. Quarter sections and remove seeds. Peel
pineapple and cut into wedges, removing cores. Combine chicken with rice, oranges and pineapple wedges. Mix pineapple juice, orange juice and salt. Whisk egg yolks with mustard and paprika, adding oil, drop by
drop, whisking continuously until thick mayonnaise forms. Stir fruit juice into this mayonnaise, then fold into salad. Shred mint leaves and sprinkle over salad.