Chicken Pineapple Salad1 lb boneless chicken breasts, cooked and cut into cubes
1 13 oz can pineapple tidbits, drained
1 cup celery, sliced
1/2 cup green onion, sliced
2/3 cup mayonnaise
1 tsp curry
2 Tablespoons mango chutney
1/2 tsp lemon rind, grated
1/8 cup lemon juice
1/4 tsp salt
Mix all ingredients together and chill.
Serve over lettuce, tucked into a croissant, or with a cucumber salad.
NOTE: This recipe journal is an attempt to work my through my grandmother's extensive recipe collection.
Below is what the original index card looks like which is why I'm trying to preserve those recipes worth keeping.
Last week's recipe was Blueberry Crumb Cake which is wonderful in the afternoon with a cup of tea.