Easy Almond Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Pineapple and almonds give this chicken salad its tropical taste. Every forkful is loaded with chicken, making this a hearty luncheon entree. Russell Moffett, Irvine, California Ingredients:
1 can (20 ounces) pineapple tidbits |
4 cups cubed cooked chicken |
4 hard-cooked eggs, chopped |
1 cup thinly sliced celery |
1 cup slivered almonds |
1/2 cup mayonnaise |
1/2 cup sour cream |
1 teaspoon poppy seeds |
salt and pepper to taste |
Directions:
1. Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). In a large bowl, combine the pineapple, chicken, eggs, celery and almonds. In a small bowl, combine the remaining ingredients; stir in reserved pineapple juice. Pour over chicken mixture; mix well. Refrigerate until serving. Yield: 8 servings.
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