Chicken Salad For An Endless Summer
- 2 large boneless skinless chicken breasts, poached and cooled
- 1 (8 ounce) can pineapple tidbits (reserve juice)
- 2 stalks celery, sliced
- 20 grapes, halved
- 1 cup baby peas, thawed
- 1 green onion, sliced
- 1/4 cup cashews
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh chives
- salt
- pepper
- 4 romaine leaves, chilled, for garnish
- 1 cup chow mein noodles
- Tear the cooled chicken breasts into bite sized pieces and place in a good sized bowl.
- Add celery, pineapple and grapes.
- Toss.
- Add the peas, green onion and cashews.
- Toss.
- In a small bowl mix together the mayo and 1/4 c reserved pineapple liquid until smooth and creamy.
- Add the mayo mixture and fresh chives to the chicken mixture and fold gently.
- Add salt and pepper to taste.
- Refrigerate for at least an hour to blend the flavors.
- To serve, place romaine leaves on a serving platter (or use 4 individual plates) and top with the salad mixture.
- Sprinkle with chow mein noodles for garnish.
chicken breasts, pineapple, stalks celery, grapes, baby peas, green onion, cashews, mayonnaise, fresh chives, salt, pepper, romaine, noodles
Taken from www.food.com/recipe/chicken-salad-for-an-endless-summer-238679 (may not work)