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Here are two cool summer salads you will really like, one chicken and one broccoli. I’ve featured them both in this column before, and they are in my cookbook. They are recipes I return to again and again.
The Hawaiian Chicken Salad recipe was given to me by my friend Pat Colley (mother of Andy, local radio celebrity.) I made it this past weekend because my daughters Rachel and Stevie were there, and they both love it. It’s really delicious, and this recipe makes a lot, so it’s great for a pot-luck.
The Broccoli Salad recipe came from Pat’s daughter Gail, and it’s a real crowd-pleaser. After all, it has bacon in it, and that’s always a plus in my book.
Pat’s Hawaiian Chicken Salad
8-10 chicken breast halves, cooked and diced
3 c. pineapple tidbits, well-drained
6 green onions, diced (both white and green part)
1 1/2 c. toasted pecans, chopped
1/3 c. mayonnaise (or to taste)
Salt, pepper to taste
Combine chicken, well-drained pineapple, green onions, and pecans. You can toast the pecans on a plate in the microwave one minute. Add mayonnaise and mix thoroughly till the consistency you like it. Add salt and pepper to taste. Store in refrigerator till ready to serve. Serves 10-12.
Gail’s Broccoli Salad
4 c. fresh broccoli, cut in little flowerets
1/4 c. raisins (I use 1/2 c. golden raisins)
1/4 c. chopped onion
8 slices bacon, cooked, drained and crumbled
3/4 c. mayonnaise
1/4 c. sugar
2 T. vinegar
Mix together broccoli, raisins, onions and crumbled bacon in large salad bowl. Mix together mayonnaise, sugar and vinegar, and pour over salad. Toss. Serves 6-8.