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Home > Recipes
Recipes from Pilgrim's Kitchen
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Chicken Almond Fruit Salad with Rhubarb Dressing
Suellen Calhoun Des Moines, IA
Ingredients:
1 whole pre-cooked roasted chicken
5 tablespoons sugar
1/2 cup sliced almonds
1 package (5 oz.) mixed spring greens
2 medium tomatoes, cut in small wedges
1 jar (24 oz.) mangoes, drained
4 ounces feta cheese, crumbled
Rhubarb Dressing: recipe follows
Directions:
Remove meat from roasted chicken and set aside. In small skillet, place sugar and almonds over medium heat. Cook, stirring, until sugar melts and almonds are coated, about 4 minutes; remove to plate to cool. Place greens on serving platter and arrange tomatoes, mangoes and chicken on top. Sprinkle with cheese and almonds. Drizzle with Rhubarb Dressing; pass remaining dressing. Makes 6 servings.
Rhubarb Dressing: In large skillet, mix together 1 pound chopped rhubarb; 1/3 cup plus 3 tablespoons sugar; 1/3 cup plus 2 tablespoons red wine; 1/4 cup water and 1 teaspoon ground mustard. Bring to a boil over medium high heat; reduce heat and simmer until rhubarb is tender and mixture thickens, about 15 minutes. Pour into small mesh strainer over bowl and mash rhubarb through strainer. Set aside, leaving strainer over bowl. Before serving, add 1 teaspoon red wine vinegar |
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