Chicken and Pineapple Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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I serve this entree salad in hollowed-out pineapple halves as a pretty company dish. Tender chicken tossed with fruit, nuts and veggies is delicious with a mild curry dressing.Ryma Shohami, Montreal, QC Ingredients:
1 fresh pineapple |
4 cups sliced cooked chicken breast |
1 medium onion, chopped |
1 celery rib, chopped |
1/3 cup golden raisins |
1/3 cup slivered almonds, toasted |
2/3 cup mayonnaise |
1/4 cup unsweetened pineapple juice |
1 tablespoon dijon mustard |
3/4 teaspoon curry powder |
1/4 teaspoon salt |
leaf lettuce, optional |
Directions:
1. Cut pineapple in half; remove fruit, leaving 1-in. shells. Set shells aside for serving; cut fruit into cubes.
2. In a large bowl, combine the chicken, onion, celery, raisins, almonds and 1 cup cubed pineapple (refrigerate remaining pineapple for another use).
3. In a small bowl, whisk the mayonnaise, pineapple juice, mustard, curry and salt; add to chicken salad and toss to coat. Refrigerate until chilled.
4. Line pineapple shells with lettuce if desired; fill with chicken salad. Yield: 7 servings.
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