Perfect Picnic Fare: Trader Vic's Chicken Salad

This week's recipe is from my first cookbook, Seed to Supper. 

Trader Vic’s is a "tiki bar" type of restaurant that has been around for 80 years. This recipe came to me from a friend, who received it from a woman who claimed she refused to leave the restaurant until the chef yielded up the recipe. It is doubtful, therefore that this is the authentic dish, but who knows? Visit a Trader Vic’s location and decide for yourself. Like other mayonnaise-bound cold salads, this one travels well and is ideal for a picnic. Keep the toasted noodles and cilantro in separate containers, and use them to garnish the salad just before serving.

1 skinless, boneless chicken breast fillet, cooked and cubed, about ¾ cup

½ cup chopped scallions, white and green parts

½ cup diced water chestnuts

½ cup canned mandarin orange segments, drained

½ cup diced celery

½ cup mayonnaise (I only use Duke's)

¼ cup sour cream

1 ½ teaspoons soy sauce

Freshly ground black pepper

Packaged chow mein noodles

Fresh cilantro, chopped

Combine the chicken, scallions, water chestnuts, mandarin oranges, and celery in a large bowl. In a separate small bowl combine the mayonnaise, sour cream, soy sauce and a few grinds of pepper. Stir to combine, then pour over the chicken mixture. Toss gently to combine. Refrigerate until ready to serve.

Scatter some chow mein noodles on a baking sheet and place them in a preheated 350°F oven for a few minutes to crisp. Watch carefully and do not let them become too brown.

Serve the salad in individual bowls, topped with some toasted noodles and garnished with chopped cilantro.