Chicken Salad With Pineapple |
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Prep Time: 12 Minutes Cook Time: 5 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Family favorite, and again, way too easy! We use leftover store-bought roast chicken but you could easily poach your own chicken breasts. We also like it as an open face sandwich on French or Italian crusty bread. Ingredients:
2 cooked chicken breast halves, chopped |
1 cup celery, finely chopped |
2 hard-boiled eggs, chopped |
2 -3 scallions, finely chopped (green onions) |
4 -5 canned pineapple rings, finely chopped |
1 cup good quality mayonnaise |
1/4 cup mild prepared mustard, to taste (less (or more) |
1 -2 teaspoon lemon pepper |
salt and pepper |
1 tablespoon toasted slivered almonds (optional) |
Directions:
1. Mix all ingredients except almonds.
2. Add a little pineapple juice if salad is too thick.
3. Chill.
4. Serve on crisp lettuce with almonds scattered on top.
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