Recipe: Rich's Chicken Salad Amandine with Frozen Fruit Salad

RICH'S CHICKEN SALAD AMANDINE WITH FROZEN FRUIT SALAD
Source: Atlanta Journal-Constitution, March 20, 2006

Makes 12 servings
Preparation time: 15 minutes
Freezing time: 3 hours Standing time: 15 minutes

OK, here it is: that famous chicken salad and frozen fruit combo served for decades at the Magnolia Room in the downtown Rich's. The department store and restaurant closed in the early '90s, but readers still call the newspaper for this recipe. So put down your shopping bags, take a load off your flats and enjoy.

CHICKEN SALAD:
3 1/2 pounds chicken breasts
Salt to taste
6 ribs celery, diced
1/2 cup pickle relish
1 1/2 teaspoons white pepper
2 cups mayonnaise
1/2 cup toasted almond slices

FROZEN FRUIT SALAD:
8 ounces cream cheese
1/2 cup powdered sugar
1/3 cup mayonnaise
2 teaspoons vanilla extract
1 8 3/4-ounce can sliced peaches, well-drained
1/2 cup maraschino cherry halves, well-drained
1 (30-ounce) can fruit cocktail, well-drained
1 (6 1/2-ounce) can crushed
pineapple, well-drained
2 cups miniature
marshmallows
1/2 cup whipping cream, whipped
A few drops food coloring, if desired

FOR CHICKEN SALAD:
Boil chicken breasts in lightly salted water until meat is tender. Reserve stock for future use. Let chicken cool. Separate meat from bones and skin; leave chicken in medium-size strips. Fold celery, pickle relish and pepper into mayonnaise. Fold chicken into mayonnaise mixture. Cover and refrigerate until serving. Garnish with almond slices.

FOR FRUIT SALAD:
Put cream cheese in mixing bowl. Add powdered sugar and blend in mayonnaise. Add vanilla extract. Fold in fruit and marshmallows. Whip cream and gently fold into fruit mixture. Add food coloring if desired. Ladle into large paper souffle cups or muffin liners. Freeze immediately. Defrost 15 minutes before serving. Do not allow to get soft. Remove souffle cups or muffin liners before serving.