Bengal Chicken Salad
19 May 2009
|Chicken||2 Cup (32 tbs)|
|Pineapple chunks||1 Can (10 oz)|
|Water chestnuts||1⁄2 Cup (8 tbs), sliced|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|White raisins||2 Tablespoon|
|Chutney||2 Teaspoon (Major Gray's Or Trader Vics)|
Drain pineapple well and dry on paper towels.
Mix all ingredients with dressing, except water chestnuts and pine nuts.
Add these just before serving.
Serve on lettuce cups.
Bengal Chicken Salad Recipe