PINEAPPLE AND CHICKEN SALAD

Pineapple and Chicken Salad image

I serve this entree salad in hollowed-out pineapple halves as a pretty company dish. Tender chicken tossed with fruit, nuts and veggies is delicious with a mild curry dressing.-Ryma Shohami, Montreal, QC

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 12

Ingredients

1 fresh pineapple
4 cups sliced cooked chicken breast
1 medium onion, chopped
1 celery rib, chopped
1/3 cup golden raisins
1/3 cup slivered almonds, toasted
2/3 cup mayonnaise
1/4 cup unsweetened pineapple juice
1 tablespoon Dijon mustard
3/4 teaspoon curry powder
1/4 teaspoon salt
Leaf lettuce, optional

Steps:

Cut pineapple in half; remove fruit, leaving 1-in. shells. Set shells aside for serving; cut fruit into cubes. , In a large bowl, combine the chicken, onion, celery, raisins, almonds and 1 cup cubed pineapple (refrigerate remaining pineapple for another use)., In a small bowl, whisk the mayonnaise, pineapple juice, mustard, curry and salt; add to chicken salad and toss to coat. Refrigerate until chilled., Line pineapple shells with lettuce if desired; fill with chicken salad.

Nutrition Facts : Calories 351 calories, Fat 22g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 307mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.