News From Terre Haute, Indiana

August 26, 2012

TRIED 'N' TRUE: Orange Chicken Salad, for when it’s too hot for the oven

Jackie Lindley
Special to the Tribune-Star

---- — 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.