Hawaiian Chicken Salad

May 23, 2009

For those of you in my group on Wednesday, I promised to post the link here of the Hawaiian Chicken Salad since we ran out of hard copies! I love this recipe – the juice from the pineapple means you use very minimal mayo for the whole dish! This is really yummy served on top of bibb lettuce, or on a toasted piece of whole wheat bread. It’s also a great dish to take to a party, since no one is really going to guess it’s low cal. See below & enjoy!

Hawaiian Chicken Salad

Yield: 4 cups Per ½ cup serving: 90 calories

1/8 tsp dry mustard
¼ tsp black pepper
¼ cup light mayonnaise
2 cups cooked and diced chicken

½ cup cooked celery
½ cup chopped green onions
¼ cup chopped green pepper
8 oz can crushed pineapple in juice, drained

Preparation:
1. Mix together first three ingredients in a small bowl. Set aside.
2. In a medium bowl, combine chicken, vegetables and pineapple. Toss to mix.
3. Stir in mayonnaise mixture until moistened. Chill 1 hour to blend flavors.

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