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Bennigan's Chicken Salad
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1
lb. chicken breast meat, cooked, skinned, boned and diced
/2 cup diced celery
cup mayonnaise
/4 teaspoon salt
/4 teaspoon pepper
/2 teaspoon sugar
/2 teaspoon onion powder
/4 cup toasted almonds
tablespoon lemon juice
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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Bennigan's Chicken Salad
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