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Pineapple And Chicken Salad

creative.chef's picture
Ingredients
  Long grain rice 1⁄2 Cup (8 tbs)
  Frozen whole kernel corn 1 Cup (16 tbs)
  Celery heart 1
  Roast chicken 1 (Use Cold)
  Canned pineapple rings 8 Ounce (1 Can)
  Firm tomatoes 4 Small
  Ripe olives 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Salad oil 3 Tablespoon
  Chopped chives 1 Tablespoon
  Bibb lettuce 1
  Hard-cooked egg 1
Directions

GETTING READY
1) Cook the rice in boiling salted water till tender, adding the corn for the last 5 minutes of cooking.
2) Drain and rinse under cold water, then drain thoroughly.
3) Trim celery heart and cut into 2 inch lengths.
4) Put into a large bowl with the celery leaves.
5) Cut the chicken into bite-size pieces, discding the skin and bones.
6) Add to the bowl.
7) Drain the pineapple; chop three of the rings.
8) Quarter the tomatoes.

MAKING
9) Add toamtoes to the bowl with the chopped pineapple, olives, rice and corn.
10) Mix together the oil, lemon juice, chives and seasoning.
11) Pour over the salad and toss lightly.
12) Chill for 30 minutes.
13) Wash and dry the lettuce and use to line a salad bowl.
14) Pile the salad into the center and garnish with the remaining pineapple rings and the hard-cooked egg quartered lengthwise.

SERVING
15) Serve the salad with crusty bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
6

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