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Hawaiian Chicken Salad

Gadget.Cook's picture
Ingredients
  Walnuts 1⁄2 Cup (8 tbs)
  Celery stalks 3 Large, each cut crosswise in thirds
  Iceberg lettuce head 1⁄4 , cut into wedges
  Iceberg lettuce head 1⁄4 , cut into 1 inch wedges
  Cooked boned cubed chicken 3 Cup (48 tbs)
  Cooked cubed chicken 3 Cup (48 tbs), boned
  Canned pineapple chunks 20 Ounce, drained (1 Can)
  Mayonnaise 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

MAKING
1. Use a food processor to make this salad in a jiffy. Position Disc in Bowl with slicing side up
2. Add the walnuts and roughly chop walnuts. Empty them into a salad bowl.
3. Slice celery and add to nuts.
4. Shred the lettuce and add to the salad bowl.
5. Add 11/2 cups of cubed chicken to the food processor bowl and roughly chop, pulsing 3 to 4 times in short bursts.
6. Tip into the salad bowl and repeat with remaining chicken.
7. To the mayonnaise add salt and pepper. Lightly whisk until smooth.
8. Add pineapple to the bowl and pour mayonnaise over the ingredients.
9. Shake the bowl well to toss the salad and mix everything.

SERVING
10. Serve salad straight for the bowl or on individual plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Servings: 
4

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