"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Aloha Chicken Salad Recipe

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This recipe for Aloha Chicken Salad, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Harding
Added: Monday, June 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can pineapple chunks, drained
1 can (14 oz) mandarin oranges, drained
3 c. cooked, cubed chicken
3/4 c. diced celery
1 T. diced green onion
1/2 c. angel flake coconut
3/4 c. coarsely chopped pecans

Dressing:
1/2 c. mayo
1/2 c. miracle whip
2 t. chicken bouillon
1/4 t. nutmeg

Directions:
Directions:
Drain pineapple and mandarin oranges first and let sit. Mix the rest of salad ingredients together. Make dressing. Add pineapple and mandarin oranges to salad. Toss with dressing and chill 4 hours before serving.


Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
15 minutes (then chill for 4 hours)
Personal Notes:
Personal Notes:
Chop pecans with a knife so they are not too small.

 

 

 

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