Fruity Chicken Salad for Two Recipe
This quick and easy dish features a nice combination of flavors, textures and colors. The recipe is adequate for two, but if you'd like to serve it as a luncheon entree, simply double or triple the ingredients.
-Eleanor Loughlin, Southport, North Carolina
1 medium ripe avocado
1 tablespoon lemon juice, divided
2 cups coarsely chopped Boston lettuce
1-1/3 cups cubed cooked chicken
1 can (8 ounces) pineapple chunks, drained
1 small apple, cut into 3/4-inch chunks
1/4 cup chopped pecans
1/3 to 1/2 cup mayonnaise
Peel avocado; cut in half lengthwise and remove pit. Slice half of the avocado; brush with half of the lemon juice. Chop the remaining avocado; toss with remaining lemon juice.
In a large bowl, gently combine the lettuce, chopped avocado, chicken, pineapple, apple, pecans and mayonnaise. Serve on lettuce-lined plates; top with sliced avocado.
Yield: 2-3 servings.
Originally published as Fruity Chicken Salad in Reminisce
March/April 2003, p50
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