Ingredients
- 2-1/2 pounds boneless chicken breasts, poached and skinned
- 2 cups diced celery
- 2 cups diced(1/2 inch)fresh pineapple
- 1/2 cup heavy or whipping cream, whipped
- 1 cup Hellmann's mayonnaise
- Salt and freshly ground black pepper, to taste
- Lettuce leaves
Directions
1. Cut the chicken into 1-inch chunks. Combine the chicken, celery,and pineapple in a mixing bowl.
2. Whisk the whipped cream and mayonnaise together until blended and pour over the chicken. Toss to coat thoroughly. Season to taste with salt and pepper.
3. Line 6 salad plates with lettuce leaves. Mound the salad on each plate and serve immediately.
6 portions.
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Submitted 6/13/05.
Source: Silver Palate Goodtimes Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Chicken and Pineapple Salad