Bennigan's Chicken Salad
Published in: Salad Recipes
1 pounds chicken breast meat -- cooked, skinned, boned and diced
1/2 cup diced celery
1 cup mayonnaise
1/4 teaspoons salt
1/4 teaspoons pepper
1/2 teaspoons sugar
1/2 teaspoons onion powder
1/4 cup toasted almonds
1 tablespoons lemon juice
1 cup crushed pineapple -- well drained
alfalfa sprouts
whole fresh pineapple for serving -- optional
Place chicken in large mixing bowl; add celery and mix. Add remaining
ingredients and mix with rubber spatula. To serve in pineapple shell, cut
whole pineapple in half lengthwise. Using a grapefruit knife, cut around
the inside of the pineapple, leaving about 1/4" from the edge. Scoop out
remaining pineapple. Place a bed of sprouts in the shell; scoop salad
mixture on top. Sprinkel with toasted almonds and serve chilled.
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