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Today is September 25, 2022

Paradise Chicken Salad on Croissant



6 chicken breasts, cooked and diced (8 cups chicken; reserve chicken broth for rice and sauce)
6 green onions
4 celery stalks
2 Granny Smith apples
2 cups red grapes, cut into quarters
1/3 cup chopped pecans or walnuts (optional)
1 cup Uncle Ben’s long grain and wild rice

Sauce for Salad:
6 heaping Tbsp. chutney
6 heaping Tbsp. mayonnaise
2 heaping Tbsp. sour cream
6 Tbsp. reserved chicken broth
4 tsp. honey
2 Tbsp. lemon juice
1 tsp. salt
1 tsp. pepper
1 tsp. nutmeg


Chop chicken, onions, celery, apples, grapes and pecans in a food processor and then combine. Cook rice in reserved broth and add to chicken mixture. Mix sauce ingredients and stir into chicken mixture. Spoon chicken salad onto a crosissant. Yield: 12 servings


from “Momma Dean’s Southern Cooking at Meador Homestead," by Dean Meador Smith

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