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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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My mom signed me up for cooking classes when I was in seventh grade. I've been hooked ever since! I only used fresh ingredients in this salad, which combines a number of tropical flavors.Bob Wedemeyer, Lynnwood, Washington Ingredients:
5 cups cubed cooked chicken |
1 can (16 ounces) pineapple chunks, drained |
1 can (8 ounces) sliced water chestnuts, drained |
1 cup julienned green pepper |
1 cup green grapes |
1 cup seedless red grapes |
1 cup (4 ounces) shredded cheddar cheese |
3/4 cup salted cashews |
1/2 cup chopped celery |
1/2 cup chopped green onion |
dressing: |
1/3 cup mayonnaise |
1/3 cup plain yogurt |
4 teaspoons apple juice |
1/4 to 1/2 teaspoon salt |
Directions:
1. In a large bowl, combine the first 10 ingredients. Combine the dressing ingredients; pour over salad and toss to coat. Cover and refrigerate for 4 hours or until ready to serve. Yield: 10 servings.
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