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Hawaiian Chicken Salad Recipe

My mom signed me up for cooking classes when I was in seventh grade. I've been hooked ever since! I only used fresh ingredients in this salad, which combines a number of tropical flavors.—Bob Wedemeyer, Lynnwood, Washington

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Hawaiian Chicken Salad Recipe

Prep: 15 min. + chilling

Yield: 10 Servings

15 15

Ingredients

5 cups cubed cooked chicken
1 can (16 ounces) pineapple chunks, drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup julienned green pepper
1 cup green grapes
1 cup seedless red grapes
1 cup (4 ounces) shredded cheddar cheese
3/4 cup salted cashews
1/2 cup chopped celery
1/2 cup chopped green onion
DRESSING:
1/3 cup mayonnaise
1/3 cup plain yogurt
4 teaspoons apple juice
1/4 to 1/2 teaspoon salt

Directions

In a large bowl, combine the first 10 ingredients. Combine the dressing ingredients; pour over salad and toss to coat. Cover and refrigerate for 4 hours or until ready to serve. Yield: 10 servings.

Nutritional Facts 1 serving (1 each) equals 360 calories, 21 g fat (6 g saturated fat), 78 mg cholesterol, 317 mg sodium, 18 g carbohydrate, 2 g fiber, 26 g protein.

Originally published as Hawaiian Chicken Salad in Taste of Home August/September 2002, p47