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Epicurious

Hawaiian Chicken Salad

This is wonderful served on croissants or on a bed of lettuce. It also makes a nice appetizer served in miniature phyllo shells.

Recipe information

  • Yield

    serves 8-10

Ingredients

4 cups cubed cooked chicken breast (4 large breasts)
2 cups diced celery
1 cup mayonnaise
1 cup sliced almonds
Two 11-ounce cans mandarin oranges, drained
One 20-ounce can pineapple tidbits, drained
1 pound seedless green grapes, cut in half

Preparation

  1. In a large bowl, combine the chicken, celery, mayonnaise, and almonds, and mix well. Gently fold in the oranges, pineapple, and grapes.

The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved. Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
TagsSaladSouthernAmericanChicken BreastChickenPoultryAlmondNutPineappleFruitGrapeCeleryVegetableMainSideLunchBrunchGluten FreeDairy FreeEasyNo-CookCookbooks
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