Post-Watergate Salad

  • ½ tablespoon salted butterPost-Watergate Salad
  • 1 teaspoon plus 1 teaspoon sugar
  • ⅛ teaspoon cayenne pepper
  • 1 ounce pecan halves, coarsely chopped
  • 1 ounce dry roasted pistachios, coarsely chopped
  • ¼ cup light sour cream
  • ¼ cup light mayonnaise
  • 2 tablespoons pineapple juice
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • ½ pound cooked chicken, coarsely chopped
  • 3 ounces dried pineapple, coarsely chopped
  • ½ cup scallions, thinly sliced

In a small skillet, melt the butter. Add 1 teaspoon sugar and the cayenne. Add the nuts and sauté over high heat for 1 minute, stirring frequently. Set aside.

Combine the remaining sugar and the sour cream through the white pepper in a large bowl with a whisk until smooth. Add all the remaining ingredients and combine well. Cover and refrigerate leftovers.

Works on a bed of lettuce, or served on crackers or bread.

 

 

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