Cooking with Carol: Patio Chicken Salad

Charlotte Mann is one of the few people you meet that grew up in and has stayed right here in the Atlanta area. Born and raised in Sandy Springs, she and her husband Frank have lived in Peachtree Corners for 20 years. Their children Beau and Avery, now both college graduates, grew up right here. 

One thing Mann remembers about her life in Sandy Springs are the long summer days, her mom frequently having friends over to play bridge and her mom’s Patio Chicken Salad that usually came along with that event.

Mann remembers thinking, “Good, mom’s having bridge club and making chicken salad. Hopefully there’ll be some left over for us.” Since the recipe makes a lot, there usually was. 

There’s nothing quite like summertime in the South, a big glass of cold iced tea and some delicious chicken salad. Frances Sorrell, Mann’s mom still lives near by and is glad, along with Mann, to continue the tradition of sharing this recipe.

If you’ll make the Patio Chicken Salad, I’ll make the iced tea and be right over.

Patio Chicken Salad

Ingredients:
1 pkg (10oz) frozen green peas (baby peas are nice for this salad)
½ tsp salt
⅛ tsp pepper
1 tsp curry powder 
1⅓ cups instant rice
1½ cups pineapple juice
½ cup chopped dill pickles
1 tsp grated onion
2-2½ cups diced, cooked chicken 
½ cup diced celery
¾ cup mayonnaise (or to taste)

Prep:
Cook peas as directed and drain well. 

Combine salt, curry powder, and pineapple juice in a saucepan. Bring to a boil. 

Stir in rice. Cover and remove from heat. Let the rice stand for 5 minutes. 

Add the peas, onion, and pepper to the rice. Toss lightly with a fork to mix. 

Chill the rice mixture. 

Before serving, add cooked chicken, celery, and mayonnaise. Toss lightly.

Chill until time to serve.