Tropical Chicken Salad
This has become one of our favorite main dish salads. I add about a cup of chopped cantaloupe, also about 1/4 cup each of walnuts and raisins, because I think this salad needs more color and texture. I also use two bananas instead of the one banana the recipe calls for. Grapes (red or green) or other types of melon would also be a nice addition. Taste-wise, though, the original recipe is very good just as it is. I also adjust the mayonnaise amount because I add the other ingredients. I use mayonnaise, but salad dressing would be good, too.
Ingredients
2 cups cooked chicken, diced
1 can pineapple, diced
1 banana, diced
1 cup celery, chopped
1/2 teaspoon salt
1/3 cup mayonnaise or salad dressing
2 tablespoons fresh lemon juice
salad greens (or iceberg lettuce or buttercrunch lettuce)
Cut the cooked chicken into small pieces. Add the pineapple, banana, celery, salt, mayonnaise or salad dressing, and fresh lemon juice. Lightly toss all ingredients together. Refrigerate for about one hour. Serve on a bed of salad greens or wedges of iceberg lettuce or buttercrunch lettuce.
Filed Under Cooking & Baking from Scratch, Family Favorite Recipes
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