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Pineapple Chicken Salad

Tummy.Tucker's picture
Ingredients
  Pineapple 1 Small
  Chicken 6 Ounce, diced, cooked
  Cheddar cheese 2 Ounce, julienne cut, thin strips
  Sliced celery 1⁄4 Cup (4 tbs)
  Diagonally sliced carrot 1⁄4 Cup (4 tbs)
  Diced green bell pepper 1⁄4 Cup (4 tbs)
  Sliced scallions 1⁄4 Cup (4 tbs) (Green Onions)
  Golden raisins 1⁄4 Cup (4 tbs)
  Lettuce leaves 3 Cup (48 tbs), torn
  Plain low fat yogurt 1⁄2 Cup (8 tbs)
  Mayonnaise 8 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash (To Taste)
Directions

GETTING READY
1) Halve pineapples using heavy knife. Do not remove leaves.
2) With a spoon or paring knife, scoop or cut out fruit from each pineapple keeping a 1/4-inch thick shell.
3) Cube the pineapple and measure 1 cup.

MAKING
4) In a medium mixing bowl mix 1 cup pineapple, chicken, cheese, vegetables, and raisins. Combine together.
5) Arrange pineapple shell with 1 1/2 cups lettuce.
6) Top with half of the chicken mixture.
7) In a small bowl mix together yogurt, mayonnaise, and seasonings.
8) Pour half of mixture over each portion of chicken mixture.

SERVING
9) Serve each salad-stuffed shell to 2.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Dish: 
Stuffing, Salad
Ingredient: 
Pineapple
Interest: 
Gourmet, Healthy
Preparation Time: 
40 Minutes
Servings: 
2

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