Here's a good one that has gone over well whenever I've made it. I leave out the bell pepper, personally, but that's just my taste. Good with smoked chicken!
-Keri C, still smokin on Tulsa Time
* Exported from MasterCook *
Pineapple Chicken Salad
Recipe By : Maxine Williams, Coulee Dam, Washington
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup mayonnaise -- or salad dressing
2 teaspoons prepared mustard
2 cups cooked chicken -- shredded, (12 ounces)
1/2 cup celery -- thinly sliced
1 tablespoon onion -- finely chopped
1/2 cup fresh mushrooms -- sliced
1/4 cup green pepper -- chopped
1/4 cup pitted ripe olives -- sliced
1 can pineapple chunks -- (20 ounces),
drained, or
1 can pineapple tidbits -- drained
1 can mandarin orange sections -- drained, (11 oz)
Lettuce leaves
Croutons, optional
Refrigerate drained fruits the night before for a well-chilled salad. In medium mixing bowl, stir together mayonnaise and prepared mustard. Stir in chicken, celery, onion, mushrooms, pepper and olives.
Cover; refrigerate for several hours. Just before serving, add drained fruit. Serve on lettuce-lined plates; top with croutons, if desired.
Source: "The Best of Country Cooking, First Edition"
S(Publisher): "Reiman Publications, L.P. ISBN 0-89821-179-4"
Copyright: "1993, Reiman Publications, L.P."
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