Fruited Chicken Salad

Diane C.

By
@thymeandmarjoram

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.


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Serves:

2

Prep:

20 Min

Cook:

1 Hr

Method:

Refrigerate/Freeze

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: German
Dietary Needs: Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy
Hashtags: #Fruit, #chicken