RECIPE # 4165 CHICKEN PINEAPPLE SALAD - Monday, July 14, 2008 - | Nashville News, Weather & Sports

RECIPE # 4165 CHICKEN PINEAPPLE SALAD - Monday, July 14, 2008




  • 1 (20-ounce) can pineapple chunks in juice (not syrup)
  • 2 (5-ounce) cans breast of chicken
  • 1 small red bell pepper, cut into 1-inch chunks
  • 1 cup sliced celery
  • 1/4 cup sliced green onions
  • 1/2 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt, if desired
  • Lettuce leaves or washed greens
  • 1 tablespoon reserved pineapple juice


Drain pineapple; reserve 1 tablespoon juice. Combine pineapple, chicken, bell pepper, celery and green onions in large bowl; set aside. Stir together mayonnaise, garlic powder, reserved juice and salt, if desired. Pour over chicken salad; toss to evenly coat. Cover and chill at least 30 minutes to blend flavors. Line individual plates or shallow bowl with lettuce or greens and  spoon chicken salad on top.

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