Fruited Chicken Salad

By Diane C.
@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.

Rating:

☆☆☆☆☆ 0 votes

Comments:

2 Comments

Serves:

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
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

Step-By-Step

1Shred the chicken. Drain the pineapple, (save the juice to make some Pineapple Lemonade). Slice the grapes. Place in a medium bowl.

2Halve 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.

3For 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.

4Pour 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!

5Notes:
I like red grapes, but green ones will work as well. This is wonderful for a light lunch.

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