Chicken Salad with Toasted Almonds |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Pineapple and nuts add a distictive flair to this tasty chicken salad. Try substituting leftover turkey around the holidays for the chicken. Ingredients:
4 cups cubed cooked chicken |
2 tablespoons fresh lemon juice |
1 cup creamy salad dressing, e.g. miracle whip |
1 teaspoon salt |
1 cup pineapple tidbits, drained |
1 cup halved green grape |
1 cup blanched slivered almond, toasted |
1/2 cup chopped water chestnut |
1/4 cup shredded lettuce |
Directions:
1. In a large bowl, toss the chicken with the lemon juice.
2. Cover and chill for 2 hours.
3. Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined.
4. Keep chilled until serving.
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