Pineapple Chicken Salad recipe

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Ingredients

1 (20 ounce) can pineapple tidbits, drained
1 (11 ounce) can mandarin oranges, drained
½ cup mayonnaise
2 teaspoons prepared mustard
2 cups shredded cooked chicken
½ cup thinly sliced celery
½ cup sliced fresh mushrooms
¼ cup chopped green bell pepper
¼ cup sliced pitted ripe olives
1 tablespoon finely chopped onion
6 leaves lettuce
1 cup croutons

Nutrition Info

328.1 calories
carbohydrate: 25.7 g
cholesterol: 42 mg
fat: 19.2 g
fiber: 2.1 g
protein: 14.8 g
saturatedFat: 3.3 g
servingSize: -
sodium: 252.4 mg
sugar: 19.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine drained pineapple and mandarin oranges in a bowl, cover with plastic wrap and refrigerate 8 hours to overnight.

  2. Stir mayonnaise and mustard together in a bowl, add chicken, celery, mushrooms, green bell pepper, olives, and onion. Stir mixture until evenly mixed. Cover bowl with plastic wrap and refrigerate 8 hours to over night.

  3. Stir pineapple and oranges into the chicken mixture to coat. Spoon into lettuce leaves and top with croutons to serve.

Recipe Yield

6 servings

Recipe Note

When I serve this chicken salad, people ask for the recipe. It's different and very very good.

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