A simple chicken salad recipe with an appealing combination of textures.
For an especially attractive presentation serve chicken salad in scooped-out
melon or pineapple half.
Ingredients for chicken salad;
2-cups cubed cooked chicken breast
2-cups fine chopped celery
3- medium sized sweet pickles, diced
3-green onions, chopped
1-1/2- cups fresh pineapple, chopped
...or. 1- 15.25 ounce can pineapple tidbits, drained
1-2-ounce package sliced almonds, toasted
1-1/2-cups seedless grapes, quartered
1-8 ounce can-sliced water chestnuts, drained
1/2-teaspoon parsley flakes
salt and pepper to taste
Cook the chicken breasts,
cool and cut in cube.
Set a side.
Cut up, dice or chop the rest of the ingredients for chicken salad.
In a small bowl mix together the mayonnaise and sugar. Set aside.
In a large bowl combine chicken, celery, green onions, pineapple, toasted almonds, grapes, apple and water chestnuts. Stir in the mayonnaise and sugar mixture. Add salt and pepper to taste.
Cover and refrigerate for a few hours or up to 24 hours before serving.
Serve on a bed of lettuce leaves, melon or pineapple half.
Serves 6 to 8.
I've found that this chicken salad is a real treat stuffed into pita bread too.