A Taste of History: Chicken Salad with Macadamia Rum Dressing

 

This gem of a recipe hails from the 1989 Westerfield House Luncheon Cookbook, a rare treasure from a once-iconic restaurant and inn nestled in Freeburg, IL, just 30 minutes from St. Louis, MO. The Westerfield House, open from 1983 to 2002, was a culinary haven, even earning a spot among the top 250 U.S. restaurants in ‘Conde Nast Traveler’ (April 1995). 

This Chicken Salad with Macadamia Rum Dressing was featured in their “Potpourri of Salads” luncheon menu, alongside delights like Orange Marmalade Muffins (coming soon to the blog!), Homemade French Bread, Fresh Fruit Fantasia with Poppyseed Dressing, Crab Imperial, and the whimsical “Flowerpot” dessert—a layered treat of cake, cinnamon ice cream, and meringue, served in a flower pot with a live flower on top. Dining at Westerfield House was truly an experience to remember.

Here’s the recipe to bring a piece of that magic to your table:

Chicken Salad with Macadamia Rum Dressing

3 c. diced, cooked chicken
¾ c. Duke’s mayonnaise
1 c. finely diced celery
Sea salt  and white pepper, to taste
Crisp lettuce leaves
Macadamia Rum Dressing (recipe below)
Macadamia nuts, for garnish

Season diced chicken with salt and white pepper to taste. Mix with ¼ cup mayonnaise and chill for about 2 hours. 

Combine chilled chicken with remaining ½ c. mayonnaise and diced celery. Using an ice cream scoop, portion onto crisp lettuce leaves. Just before serving, drizzle with Macadamia Rum Dressing and sprinkle with macadamia nuts. 

Serves: 8

Macadamia Rum Dressing

¼ c. pineapple juice
¾ c. Duke’s mayonnaise 
1 t. rum extract (I used 2 t. for extra flavor)

Blend all ingredients until smooth. Refrigerate until ready to use.

Yield: 1 cup

This dish is a perfect blend of creamy, crunchy, and tropical flavors—a true nod to the Westerfield House legacy. Enjoy!

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