Spring Asparagus Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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From a Betty Crocker Booklet from 1992. Very nice salad with the addition of the aspargus and nuts. You can use either white or green asparagus. Allow at least 2 hours of chilling time before being able to serve. Ingredients:
1 (8 ounce) can pineapple chunks in juice |
2 cups chicken, cooked and cut up |
1/4 cup walnuts, chopped |
1/4 cup sliced almonds |
1/4 cup light mayonnaise |
1 cup asparagus spear, cooked & cut into 1 inch pieces |
romaine lettuce or red leaf lettuce leaf |
Directions:
1. Drain pineapple and reserve 1 tbls of the juice for later.
2. Mix chicken, walnuts, almonds and pineapple in medium bowl.
3. Mix reserved pineapple juice and mayonaisse until smooth.
4. Toss mayonaisse mixture with chicken mixture.
5. Fold in asparagus.
6. Cover and refrigerate about 2 hours or until chilled.
7. Serve on lettuce leaves.
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