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Chicken Salad with Pineapple Recipe

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A light salad with a hint of curry. Great for a summer picnic.
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Ingredients
  • 1/4 cup slivered almonds--slightly toasted
  • 3 cups chopped chicken
  • 16 ounces pineapple tidbits (drained)
  • 1 cup chopped celery
  • 1/2 cup shredded carrot
  • 1/2 cup mayonaise
  • 1/4 cup sour cream
  • 2 teaspoons curry, adjust to taste
  • 1 teaspoon lemon juice
  • 3/4 teaspoon salt
  • salad greens
Directions
PREP
15 mins
COOK
15 mins
READY IN
1 hr
  • Poach or grill 3 chicken breasts (or use canned, diced chicken equal to 3 cups).
  • Cut chicken into bite-size chunks, chop celery, and shred the carrots.  Mix those ingredients with the pineapple tidbits.
  • Whisk mayo, sour cream, curry powder, lemon juice, and salt together in a small bowl. Pour over chicken mixture. Chill.
  • When ready to serve, add slivered almonds.
  • Place lettuce leaves on individual plates, pile chicken salad on top, or serve chicken salad in creme puffs.
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