CHICKEN SALAD HAWAIIAN

Serves 12-15

This recipe is good for a summer lunch. You should keep it cold until serving, but contrary to popular belief, mayonnaise itself isn’t particularly dangerous from a food safety point of view. Mayonnaise in its usual commercial formulations is acid enough to be mildly protective against harmful microorganisms. But it’s not protective enough, so don’t take chances and do keep this refrigerated until you need it.

6 cups cooked chicken, cut in chunks

1-1/2 cups mayonnaise or salad dressing

2 cups chopped celery

2 tablespoons soy sauce

1 can (#2 size or 2 1/2 cups) pineapple tidbits, drained

1/2 cup slivered almonds, lightly toasted, divided

In a large mixing bowl combine chicken, mayonnaise, celery and soy sauce. Gently fold in pineapple and half of almond slivers. Serve salad on a platter lined with lettuce leaves. Garnish with remaining almonds.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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