Recipe for cooking lazarus hawaiian chicken salad

Super Salad Recipes :: Copy-Cat Salads

Lazarus Hawaiian Chicken Salad

Source: Columbus Dispatch - Wednesday, September 6, 2000

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

Lightly toss the chicken, pineapple, dates, celery and almonds until thoroughly mixed. Chill well.

To make the Chicken Salad Dressing, Mix together 1 part Boiled Dressing to 3 parts Mayonnaise. Add dressing to salad just before servings.

Serve on crisp lettuce leaves. Makes approximately 6 servings.

Boiled Dressing
1/2 C. flour
1 tsp. paprika
1/2 C. sugar
2 tsp. dry mustard
1 Tbsp. salt
2 C. milk
1 C. vinegar, heated
1/4 C. egg yolks

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 min. 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 min. longer. Chill. Makes approximately 1 qt..

Mayonnaise
1 tsp. salt
1 tsp. dry mustard
1 tsp. paprika
1 Tbsp. sugar
Pin. of white pepper
4 tsp. cider vinegar
1 Tbsp. tarragon vinegar
4 tsp. lemon juice
1 tsp. Worcestershire sauce
1 drop hot pepper sauce
1/3 C. egg yolks, see note
3 1/3 C. canola oil

Mix together salt, mustard, paprika, sugar and white pepper.

In another bowl, Mix together 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 approximately 1 qt..

Editor\",s note: Raw eggs should not be served to children