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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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âI find that both men and women enjoy this version of chicken salad, whether you serve it at lunchtime or for your evening meal,â writes Marina Jines from Enid, Oklahoma. Ingredients:
2 cups cubed cooked chicken |
1 cup halved green grapes |
1 can (8 ounces) pineapple chunks, drained and halved |
1 celery rib, chopped |
1/3 cup mayonnaise |
1/4 teaspoon salt |
1/8 teaspoon celery seed |
1/8 teaspoon pepper |
1/4 cup chopped pecans, toasted |
1 medium ripe avocado, peeled and sliced |
6 large slices cantaloupe |
lettuce leaves |
Directions:
1. In a small bowl, combine the chicken, grapes, pineapple and celery. In another bowl, combine the mayonnaise, salt, celery seed and pepper. Stir into chicken mixture. Cover and refrigerate for at least 1 hour.
2. Just before serving, stir in pecans. Serve with avocado and cantaloupe slices on lettuce-lined plates. Yield: 2 servings.
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