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“I usually make this the night before out of left-over chicken,” says Margie Dearth of Freemont, Wisconsin. The sweet pineapples complement the crisp celery, green beans and almonds in this flavorful, well-dressed salad.
This recipe is:
Quick
Nutritional Facts 1-1/2 cups (prepared with reduced-fat mayonnaise) equals 343 calories, 14 g fat (3 g saturated fat), 40 mg cholesterol, 585 mg sodium, 38 g carbohydrate, 4 g fiber, 16 g protein.
Originally published as Hawaiian Chicken Salad in Cooking for 2 Fall 2008, p63
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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