Fruited Chicken Salad
|Cooked chicken||3 Cup (48 tbs), cut into large pieces|
|Strawberries||1 Pint, washed, hulled and sliced|
|Celery||1 Cup (16 tbs), sliced|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
1 Cut the pineapple lengthwise, in half through the crown.
2 Remove the pulp, leaving the shells intact.
3 Core and finely dice the pulp.
4 In a bowl, combine pineapple, chicken, strawberries, celery, and walnuts.
5 Toss lightly.
6 Serve immediately over crisp salad greens.