Cook of the Month: Ginger Chicken Salad.
We close chicken salad week with a recipe from our “Cook of the Month,” Ernestine Pace. Ernestine doesn’t remember how long she’s been making her Ginger Chicken Salad, but she knows what inspired her to add blueberries. “My brother grows blueberries, and they are just so good in it.” The sweetness of the ripe berries plays off the zip of the lemon and the crunch of the almonds. And it’s the title ingredient that truly sets it apart. “That ginger really makes it, I think,” Ernestine said. “It’s not too strong, and some people can’t really put their finger on what it is, but it just brings something extra that makes it really refreshing and perfect for spring and summer.”
- 2 cups cubed cooked chicken
- 1½ cups fresh blueberries
- 1 cup seedless green or red grapes
- 1 cup chopped celery
- ½ cup slivered almonds
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons grated lemon peel
- 1 ½ teaspoon sugar
- ½ teaspoon ground ginger
- ¼ teaspoon salt
In a large bowl, combine chicken, blueberries, celery, grapes and almonds. In a small bowl, mix dressing ingredients. Pour dressing over chicken. This salad is good served with cantaloupes, served on a bed of lettuce or served in a Pita pocket.