Pineapple And Chicken Salad

• 1 fresh pineapple
• 4 cups sliced cooked chicken breast
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1/3 cup golden raisins
• 1/3 cup slivered almonds, toasted
• 2/3 cup mayonnaise
• 1/4 cup unsweetened pineapple juice
• 1 tablespoon Dijon mustard
• 3/4 teaspoon curry powder
• 1/4 teaspoon salt
• Leaf lettuce, optional

1. Cut pineapple in half; remove fruit, leaving 1-in. shells. Set shells aside for serving; cut fruit into cubes.
2. In a large bowl, combine the chicken, onion, celery, raisins, almonds and 1 cup cubed pineapple (refrigerate remaining pineapple for another use).
3. In a small bowl, whisk the mayonnaise, pineapple juice, mustard, curry and salt; add to chicken salad and toss to coat. Refrigerate until chilled.
4. Line pineapple shells with lettuce if desired; fill with chicken salad.

pineapple, chicken breast, onion, celery, golden raisins, slivered almonds, mayonnaise, pineapple juice, mustard, curry powder, salt

Taken from www.tasteofhome.com/recipes/pineapple-and-chicken-salad/ (may not work)