Marie Callender’s Chicken Salad

At the risk of dating myself, and before there were upscale restaurants serving fresh salads, there was Marie Callender’s. In the 70’s and 80’s, Marie Callender’s was the Starbuck’s and neighborhood diner in one. It’s where I remember Sundays after church and pie. Glorious pie. Pie was a thing then and believe it or not, people went out just for coffee and pie.

One of my favorite salads of all time originated on the menu at Marie Callender’s and for one of my bridal showers twenty-five years ago, our Aunt Anita gave me her recipe for this salad. This chicken salad served with homemade banana bread and fresh cantaloupe has been a family favorite for decades and it always tastes as amazing as I remember at the restaurant.

This version of chicken salad hasn’t been on the menu since before Marie Callender’s was replaced by more fashionable diners, but it’s just as easy to make at home. I used chicken leftover from the night before, but you could use a store bought Rotisserie chicken to save time. I also don’t use salt because I think the curry adds enough flavor by itself, but that’s optional as well. The recipe calls for fresh pineapple, but I use canned pineapple because I think the low acid works better in the salad. I also substituted finely chopped red onion this time, which was just as good as the green onion.

The recipe:
2 cups cooked chicken, chopped
1 cup finely chopped celery
1 cup pineapple chunks
1 cup red seedless grapes
1 cup finely chopped red onion or 1 bunch green onions
1/2 cup sliced almonds

For the dressing:
1 cup mayonnaise (homemade or otherwise)
2 teaspoons curry powder
Juice of half a lemon

Combine all ingredients and serve on lettuce leaves. Enjoy

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Tags: , , ,

Categories: Meals

Author:onceinabluemoon17

Diligent seeker of health and nutrition, Paleo follower, and creative culinary practicer...

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