Lehr's Greenhouse Alani Chicken Salad
- 3 cups cooked chicken, diced
- 34 cup mayonnaise
- 14 cup pineapple juice
- 1 teaspoon rum extract
- 1 cup celery, finely diced
- salt, to taste
- white pepper, to taste
- 8 medium tomatoes
- 14 cup macadamia nuts, chopped
- 8 lettuce leaves
- asparagus tips
- fresh pineapple slice
- halved cooked hard-boiled egg
- ripe olives
- Mix chicken with 1/4 cup mayonnaise; chill about 2 hours.
- Toss chicken with remaining mayonnaise and celery.
- Season to taste with salt and pepper.
- Cut each tomato about 3/4 through into 6 equal sections.
- Fill each with chicken salad.
- Place in lettuce cup and garnish with asparagus tips, carrot sticks, pineapple slices, eggs and olives.
- Just before serving, pour Macadamia Nut Dressing over and top with chopped macadamia nuts.
- Macadamia Rum Dressing: Combine 1/4 cup pineapple juice, 3/4 cup mayonnaise, and 1 teaspoon rum extract.
- Mix well and chill before serving.
chicken, mayonnaise, pineapple juice, rum, celery, salt, white pepper, tomatoes, nuts, pineapple slice, egg, olives
Taken from www.food.com/recipe/lehrs-greenhouse-alani-chicken-salad-429655 (may not work)