|
Post by Adona Mara on Sept 13, 2008 13:36:26 GMT -5
Hawaiian Chicken Salad Yield: 4 servings
2 1/2 cups cooked Chicken Breast (skin removed, cut into bite-size pieces) 3 Tbsp. Canola Oil 2 Tbsp. Lemon Juice 1 can (14 oz.) crushed Pineapple (in own juice, drained) 1 cup Celery (chopped) 5 Tbsp. light Mayonnaise 4 large lettuce leaves 1 ounce sliced almonds
In shallow 8" pan, combine chicken with oil and lemon juice. Let marinate one hour. Transfer to a salad bowl with some of the marinade and add pineapple, celery and mayonnaise. Mix well.
Serve on bed of lettuce leaves and garnish with sliced almonds.
Per serving Calories -- 262.5 Cholesterol -- 25.7 mg Saturated Fat -- 2.1 gm Sodium -- 42.7 mg.
|
|