Chicken Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups cooked chicken, shredded or cubed
¾ cup pineapple tidbits (if using canned pineapple, drain the juice)
½ cup seedless red grapes, washed and halved (I cut into eighths)
½ cup craisins or dried cranberries
1 green onion, chopped
½ to ¾ cup mayonnaise (Miracle Whip will make it sweeter)
½ cup toasted sliced almonds or chopped pecans
1 teaspoon paprika (optional)
1 teaspoon seasoning salt
Black pepper, to taste
1 avocado, peeled and sliced (optional)
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Directions: |
Directions:In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in pineapple*, grapes, dried cranberries, onions, bell pepper, celery, and nuts. Add chicken and mix well. Season with black pepper to taste. Chill a minimum of 1 hour, preferably overnight.
Garnish with avocado slices. |
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Number Of
Servings: |
Number Of
Servings:Approx 8 cups |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: * Pineapple should be the very last item you add, and only when you are ready to serve it. The acid in the pineapple is a tenderizer and will break down the protein if not consumed the same day. This means your shredded or cubed chicken salad will be nothing but mush within a couple of days if you add the pineapple to the mixture and refrigerate leftovers.
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