FRUITED CHICKEN SALAD

Fruited Chicken Salad image

I had this for lunch in a little German restaurant. I loved it and decided to make my own. Perfect for a hot summer's day.

Provided by Diane C.

Time 1h20m

Number Of Ingredients 13

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Ingredients

1 c cooked chicken, sliced or cubed
1 can(s) pineapple tidbits, 8 oz. (chunks)
1/2 c red seedless grapes, halved
1 large egg, hard boiled, separated yolk/egg white
1/4 c celery, minced fine
1/4 c onion, minced fine
1/4 c pecans, for topping
FOR THE DRESSING
1 egg yolk, hard boiled (see above)
1 tsp dijon mustard
1/2 c mayonnaise
1/4 tsp salt and pepper
1/4 tsp lemon juice

Steps:

1. Shred the chicken. Drain the pineapple, (save the juice to make some Pineapple Lemonade). Slice the grapes. Place in a medium bowl.
2. Halve the hard boiled egg and separate the yolk into a small bowl. Chop the egg white into small pieces and add to the chicken mixture. Stir to combine.
3. For the dressing: Mash the egg yolk in a small bowl. Add the dijon mustard and the mayo. Add the lemon Juice and mix well. Season with salt and pepper.
4. Pour the dressing over the chicken mixture. Stir to coat. Chill one hour before serving. Place a lettuce leaf on a plate. Put a scoop of chicken salad in the middle of the lettuce leaf. Top with pecan pieces. Enjoy!
5. Notes: I like red grapes, but green ones will work as well. This is wonderful for a light lunch.

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