Tropical Chicken Salad

Submitted by United Church of God on Tue, 2011-05-10 19:43
Printer-friendly version
No votes yet

Description

A tasty example of why tropical places are fun!

Summary

Yield
Servings
Source

Mary Anne Gable, Wheeling WV, Linda Hansen, Jefferson OR

Prep time30 minutes

Ingredients

1 small pineapple
1Cupchicken (cubed and cooked)
1⁄3Cupgreen grape halves
1⁄4Teaspooncurry powder
1⁄4Teaspoonsalt
  real mayonnaise
1⁄3Cuptoasted pecans (halves)

Instructions

Cut pineapple in half lengthwise through crown. Remove pineapple, leaving shells intact. Core pineapple, cut into chunks. Combine 1 cup pineapple chunks, chicke, grapes, seasonings, and enough mayonnaise to moisten. Mix lightly. Chill several hours. Stir in pecans. Spoon chicken mixture into shells.

Notes

You may use English walnuts or slivered almonds in place of pecans and canned pineapple in place of fresh. You may omit pineapple and add mandarin oranges and fresh apples. 

Nobody has commented yet. Be the first to kick off the discussion!

Login/Register to post comments

More Information


Recipe by...

United Church of God
United Church of God's picture

© 1995-2012 United Church of God, an International Association | Privacy Policy | Terms of Use

Reproduction in whole or in part without permission is prohibited. All correspondence and questions should be sent to info@ucg.org. Send inquiries regarding the operation of this Web site to webmaster@ucg.org.



X
You may login with either your assigned username or your e-mail address.
The password field is case sensitive.
Loading