"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Salad (Pita Pocket Filling) Recipe

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This recipe for Chicken Salad (Pita Pocket Filling), by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Zollinger
Added: Wednesday, September 9, 2009


3 lg. chicken breasts (or whatever chicken you have), cooked and cubed
1 c. red or green grapes
1 c. pineapple tidbits
1/2 c. mayonnaise
1/2 c. miracle whip
1 tbsp. lemon juice
1 tbsp. apple cider vinegar
1 tbsp. sugar
salt & pepper to taste
1/2 c. almonds, sliced, chopped, or slivered
1/2 c. chopped celery

Combine the chicken, grapes, pineapple, and celery together in a bowl. Whisk the mayo, miracle whip, lemon juice, sugar, and salt and pepper together. Add to chicken, grapes, pineapple, and celery. Refrigerate salad mixed with dressing for a few hours before serving for best taste results. Just before serving add 1/2 c. slivered, sliced or chopped almonds. This salad is good in pita pockets, on bread, or just served by itself.




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