Pam's Kitchen Creations

This light, refreshing and easy salad has a bit of a history for me. I had this salad at a resort in Bermuda. I don’t remember the resort name, but I sure remember this salad. The salad wasn’t hard to replicate. It is super easy, delicious and beautiful, even though there really isn’t much to it. See the recipe at the bottom of this post.

There a just 4 ingredients, plus the dressing. This is perfect for a busy weeknight dinner. When I make it, I don’t really measure anything, I just mix until it looks good. But, I have added some amounts to my recipe for a place to start when you make it. Adjust the amounts to your tastes.

I like to make my own Thousand Island Dressing, but store bought could certainly be used. One of the reasons I make my own is that I like dill pickle relish in it instead of sweet. This makes way more dressing than needed for the salad recipe, so if it won’t be used for anything else, cut the recipe in half.

If we are going to eat the salad right away and I know there won’t be leftovers, I mix the cashews in with the chicken and celery. But if I am making it ahead or know there will be leftovers, I top the salad with them, so that they won’t get soft in the fridge.

I often serve this salad with my Bran Muffins, as pictured, which are the best I have ever had. They are so moist and delicious. Look for a blog on them in the near future.

Bermuda Salad

• Salad
• 2 cups cooked chicken, chopped
• 2 cups chopped celery
• 1 cup cashews, approximately, to taste
• 15 ounces canned mandarin oranges, in juice, chilled, drained
• ½ cup Thousand Island Salad Dressing, or to taste, see below for recipe (or use store-bought)
• salt and freshly ground black pepper, to taste
• Thousand Island Dressing
• 1 cup buttermilk
• ½ cup sour cream, full or low fat
• ¼ cup mayonnaise, full or low fat
• ½ cup ketchup
• 3 tablespoons pickle relish, I like dill relish in this
• salt and freshly ground black pepper, to taste

1. Salad: Combine celery, chicken, salt and pepper; mix. Add dressing to taste and mix again. Add oranges and mix lightly. Top with cashews and serve.

2. Dressing: In a medium bowl, whisk all ingredients together. Add salt and pepper to taste.