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Hawaiian Chicken Salad

This is wonderful served on croissants or on a bed of lettuce. It also makes a nice appetizer served in miniature phyllo shells.

Recipe information

  • Yield

    serves 8-10

Ingredients

4 cups cubed cooked chicken breast (4 large breasts)
2 cups diced celery
1 cup mayonnaise
1 cup sliced almonds
Two 11-ounce cans mandarin oranges, drained
One 20-ounce can pineapple tidbits, drained
1 pound seedless green grapes, cut in half

Preparation

  1. In a large bowl, combine the chicken, celery, mayonnaise, and almonds, and mix well. Gently fold in the oranges, pineapple, and grapes.

Paula Deen's Kitchen Classics
TagsSaladChickenPoultryCeleryVegetablePineappleFruitGrapeStarterDinnerGluten FreeDairy FreeEasyQuickWeeknight Meals30 Minutes or LessCookbooks
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