This recipe for CHICKEN and PINEAPPLE SALAD, by Jerry Volk, is from Our Family Cookbook Vol 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup of cooked cubed chicken 2 cups shredded cabbage 1 8oz can crushed pineapple, drained 1/3 cup finely chopped red bell pepper 3/4 cup mayonaisse 1/2 cup chopped walnuts (optional)
Combine the chicken, cabbage, pineapple and bell pepper in a large mixing bowl. Add just enough mayonaisse to moisten. Cover and refrigerate for at least one hour before serving. Serve with the chopped nuts on the side.
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