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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A nice summer salad; eat it alone, on bread or crackers, or over a bed of romaine lettuce Ingredients:
12 oz can premium chunk white chicken, strained (trader joe's brand is great) |
1/4 cup crushed pineapple, strained |
1/8 to 1/4 cup shredded coconut flakes |
1/8 to 1/4 cup chopped macadamia nuts or walnuts |
1/8 cup blue cheese crumbles |
1/4 cup mayonaise |
freshly ground pepper |
sea salt |
Directions:
1. Strain juice from canned, cooked Chicken and place chicken in a large mixing bowl. Break apart larger pieces of chicken with a fork to make the pieces bite size and uniform. Strain juice from pineapple and add pineapple to bowl with chicken. Add coconut, nuts, blue cheese crumbles and lightly toss together with spatula or spoon until combined. Add a few tablespoons of the mayonaise at at time until all the ingredients are sufficiently coated and the salad holds together nicely. If you prefer more or less mayo, adjust accordingly. Add salt and pepper to taste. Cover salad and chill in refigerator for an hour so salad will be refreshingly cool. Serve over lettuce, on a sandwich with avocado, or on large crackers. Makes a great summertime lunch or afternoon snack.
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