Chicken Salad Oriental
13 Oct 2009
|Cooked chicken||4 Cup (64 tbs), diced|
|Unsweetened pineapple chunks||1 Cup (16 tbs), drained|
|Water chestnuts||2⁄3 Cup (10.67 tbs), drained and thinly sliced|
|Green onions||2 , sliced thin|
|Yogurt||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Slivered almonds||1⁄3 Cup (5.33 tbs)|
In a mixing bowl, combine chicken, pineapple, water chestnuts, and green onions.
Toss together lightly chicken mixture and toss gently, but thoroughly.
Chill in refrigerator, covered, for at least one hour before serving.
Chicken Salad Oriental Recipe