Lazarus Hawaiian Chicken Salad
2 cups cubed cooked chicken breasts
1 cup pineapple
1 cup dates, chopped
1 cup celery, finely diced
1/2 cup slivered
1 cup Lazarus Chicken Salad Dressing
1/2 cup flour
1 teaspoon paprika
cup granulated sugar
2 teaspoons dry mustard
1 tablespoon salt
2 cups milk
1 cup vinegar, heated
1/4 cup egg yolks
1 teaspoon salt
1 teaspoon dry mustard
1 tablespoon granulated sugar
Pinch of white pepper
teaspoons cider vinegar
1 tablespoon tarragon vinegar
4 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 drop hot pepper sauce
1/3 cup egg yolks *
3 1/3 cups vegetable oil
Lightly toss the chicken, pineapple, dates, celery and almonds until thoroughly
mixed. Chill well.
To make the Chicken Salad Dressing, combine 1 part Boiled Dressing to 3 parts
Add dressing to salad just before serving.
Serve on crisp lettuce leaves.
Boiled Dressing: Thoroughly mix flour, paprika, sugar, mustard and salt. Pour
milk into a double boiler.
Add dry mixture and cook until flour is thoroughly cooked.
Add heated vinegar and continue to cook for 10 minutes.
Beat egg yolks and add
a little of the hot mixture to the yolks (to avoid curdling), return the yolks to
the hot mixture and cook for 10 minutes longer. Chill.
Mayonnaise: Combine salt, mustard, paprika, sugar and white pepper.
In another bowl, combine vinegars, lemon juice, Worcestershire sauce and hot
Mix the dry and liquid mixtures.
Beat egg yolks until light and creamy.
Add vinegar mixture and oil alternately
to beaten egg yolks very slowly at first until an emulsion is started.
Beat to a thick, creamy consistency.
Yield: 6 servings; 1 quart Boiled Dressing; 1 quart Mayonnaise
*: Raw eggs should not be served to children, to the elderly
and infirm and to people who have depressed immune systems. Use pasteurized egg
yolks, either dried or liquid, as a substitute to ensure food safety.
Source: Columbus Dispatch - Wednesday, September 6, 2000
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