“A magazine clipping from years ago.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 cups diced cooked chicken
  • 12 cup celery, finely chopped
  • 12 cup pineapple tidbits, drained, reserve juice
  • 14 cup slivered almonds
  • 1 tablespoon onion, grated
  • 12 teaspoon salt
  • Dressing
  • 1 tablespoon honey
  • 1 cup sour cream
  • 14 teaspoon ground ginger
  • 14 cup almonds, finely ground
  • 2 tablespoons reserve pineapple juice
  • Salad Base
  • endive, leaves
  • fresh apple, slices

Directions

  1. Combine chicken, celery, pineapple, almonds, onion, and salt in a medium bowl.
  2. Blend dressing ingredients until well mixed; pour over chicken salad. Toss to mix.
  3. Arrange over lettuce leaves with apple slices(dipped in lemon juice to prevent browning) around salad for color.

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