Bible Study Chicken Salad

📜 Collection: Unknown Twenty Six | ✍️ Attribution: Kay Bertzk | 📂 Category: Salads A refreshing and fruity chicken salad featuring canned or cooked chicken, orzo, grapes, pineapple, and a tangy mayonnaise-sour cream dressing. Refrigerate overnight for the best blend of flavors.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	10 mins	8 hours	6 servings

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🔪 Key Equipment

• Large bowl
• Measuring cups
• Measuring spoons
• Strainer

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Ingredients

Salad Ingredients

Measurements	Ingredients	Prep / Notes
1 (13 oz.) can	Chicken Breast	in water, drained, or 1 1/2 cups cooked, chopped chicken
1/3 cup	Orzo	cooked according to package directions
2 ribs	Celery	chopped
1 cup	Red or Green Seedless Grapes	whole
8 oz.	Crushed Pineapple	well drained, reserve juice
10	Dried Apricots	quartered
1/3 cup	White or Regular Raisins	None
1/3 cup	Dried Cranberries	None

Dressing

Measurements	Ingredients	Prep / Notes
1/2 cup	Mayonnaise	None
1/2 cup	Sour Cream	None
2 T.	Reserved Pineapple Juice	None
2 tsp.	Dried Tarragon Leaves	None
1 tsp.	Chopped Fresh or Dried Parsley Leaves	None
To taste	Salt & Pepper	None

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Instructions

Step 1: Mix Salad

1. In a large bowl, combine 1 (13 oz.) can chicken breast in water (or 1 1/2 cups cooked, chopped chicken), 1/3 cup orzo, 2 ribs celery, 1 cup whole red or green seedless grapes, 8 oz. crushed pineapple, 10 dried apricots, 1/3 cup white or regular raisins, and 1/3 cup dried cranberries. Mix all of these ingredients well.

Step 2: Prepare Dressing and Combine

2. In a separate bowl, mix together 1/2 cup mayonnaise, 1/2 cup sour cream, 2 T. reserved pineapple juice, 2 tsp. dried tarragon leaves, 1 tsp. chopped fresh or dried parsley leaves, and salt & pepper to taste.
3. Add the dressing to the salad ingredients and mix well until evenly coated.

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💡 Make-Ahead & Storage: Refrigerate, preferably overnight, to allow the salad to thoroughly blend flavors before serving chilled.

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Original Recipe Scan