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Lazarus Hawaiian Chicken Salad

Ingredients:

  • 2 cups cubed cooked chicken breasts
  • 1 cup pineapple chunks
  • 1 cup dates, chopped
  • 1 cup celery, finely diced
  • 1/2 cup slivered almonds, toasted
  • 1 cup Lazarus Chicken Salad Dressing
  • Boiled Dressing, follows
  • Mayonnaise, follows

Preparation:

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 Mayonnaise. Add dressing to salad just before serving.

Serve on crisp lettuce leaves.

Makes 6

Boiled Dressing Ingredients:

  • 1/2 cup flour
  • 1 tsp paprika
  • 1/2 cup granulated sugar
  • 2 tsp dry mustard
  • 1 Tbsp salt
  • 2 cups milk
  • 1 cup vinegar, heated
  • 1/4 cup egg yolks

Preparation:

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.

Makes 1 quart

Mayonnaise Ingredients:

  • 1 tsp salt
  • 1 tsp dry mustard
  • 1 tsp paprika
  • 1 Tbsp granulated sugar
  • Pinch of white pepper
  • 4 teaspoons cider vinegar
  • 1 Tbsp tarragon vinegar
  • 4 teaspoons lemon juice
  • 1 tsp Worcestershire sauce
  • 1 drop hot pepper sauce
  • 1/3 cup egg yolks, see note
  • 3 1/3 cups vegetable oil

Preparation:

Combine salt, mustard, paprika, sugar and white pepper.

In another bowl, combine vinegars, lemon juice, Worcestershire sauce and hot pepper sauce. 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.

Makes 1 quart

Editor's note: 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.

Makes 8

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