Chicken Salad

3 cups diced cooked chicken
1 cup chopped celery
1 orange (diced)
1 tablespoon minced parsley
1 banana, sliced (optional)
¾ teaspoon salt
1 cup mayonnaise
½ cup heavy cream (whipped)
Salad greens
6 fresh or canned pineapple rings
Slivered almonds
Sprigs of parsley

Combine chicken, celer, orange, parsley, and banana. Add salt and mayonnaise; fold in whipped cream. Stir salad ingredients into dressing. Serve salad on greens. Garnish with halved pineapple rings, slivered almonds, and parsley. Makes 6 servings.

Fern Oehl

This recipe comes from the Guten Appetit cookbook and is used with permission from Jon Childers, head of the Amana Society Heritage Museum.