Chicken Salad with Lychees
Printable Version
  Ingredients:

1 lb cooked diced chicken
2-3 sticks celery, chopped
1 green pepper, chopped
6 fl. oz French dressing (See at end of this Recipe)
lettuce
1 can lychees
1 small can mandarins

FOR DRESSING:
6 fl. oz mayonnaise (See at the end of this Recipe)
2 fl. oz sour cream
2 teaspoons curry powder
2 tablespoons grated onion
2 tablespoons chopped parsley
Making:
  1. Combine the chicken, celery and green pepper. Add salt, pepper and the French dressing. Toss lightly together and chill for about 1/2 hour.
2. Arrange the lettuce leaves round a large platter and pile the chicken mixture in the centre.
  3. Drain the lychees and mandarins. Place a mandarin segment in each lychee and arrange round the edge or down the centre.
4. Blend all the ingredients for the dressing together, chill well and serve the dressing seperately.
French Dressing:
Ingredients:
    2 tablespoons white wine vinegar
  salt
  freshly ground black pepper
  6-8 tablespoons olive oil
 
Making of French Dressing:
    Mix vinegar with salt and pepper to taste. Add oil and beat with a fork until the mixture thickens.

Note:
For a slightly thicker dressing, add a cube of ice and stir for 1-2 minutes longer, then remove the ice cube.

VARIATIONS:
TARRAGON DRESSING:
Add 1 teaspoon chopped fresh tarragon leaves.

CURRY DRESSING:
Add 1/2 teaspoon curry powder and 1 teaspoon finely chopped shallots.

CAPER DRESSING:
Add 1 teaspoon chopped capers, 1/2 clove garlic, finely crushed, and a little anchovy paste.

ROQUEFORT DRESSING:
Add 3 tablespoons crumbled Roquefort and blend well. Chill before serving.
Mayonnaise:
Ingredients:
    2 egg yolks
  1/2 teaspoon salt
  1/4 teaspoon dry mustard
  1½ teaspoons wine vinegar
  8 fl. oz olive oil
  1/2 teaspoon lemon juice
 
Making of Mayonnaise:
1. Rinse a bowl with hot water and dry well.
2. Put in the egg yolks, salt and mustard and 1 teaspoon of vinegar. Beat vigorously or at low speed with an electric mixture.
3. Add half the oil, drop by drop, and then the remaining vinegar.
4. Beat in the rest of the oil in a steady stream.
5. Add lemon juice.
Note: If the mayonnaise curdles, break an egg yolk into a clean basin and gradually beat curdled mixture into it.
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