I was very fortunate to grow up in a family that celebrated food. And my mother is one of the most famous short order cooks in our family. At 75, she's still "cookin'" in more ways than one! This recipe is a twist on the traditional chicken salad recipe and can be served on a sandwich, atop of a mixed greens salad or on crackers as an appetizer...and of course, super easy! Thanks, mom!
Ingredients:
1 1/2 cups of finely chopped cooked chicken (use canned to save time)
2/3 cup crushed pineapple, drained
Ingredients:
1 1/2 cups of finely chopped cooked chicken (use canned to save time)
2/3 cup crushed pineapple, drained
1/4 cup chopped green pepper or celery
1/3 cup mayo (Do not use salad dressing or miracle whip! My mother insists that you only use Helman's and I have to agree.)
A pinch of salt and pepper to taste
Directions: Mix them all together! That simple! Chill at least 1/2 hour before serving. Garnish with fresh parsley, red grapes, or strawberries. Enjoy!
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