CFD Publications

WHEATBERRY PINEAPPLE CHICKEN SALAD

1 can (15-1/4 ounces) crushed pineapple, drained lightly
1/2 cup mayonnaise
1/2 teaspoon salt
1 can (10 to12-1/2 ounces) chicken, drained and flaked
1/2 cup slivered almonds
1 cup cooked whole wheat

Mix together the pineapple, mayonnaise, and salt.  Add chicken, almonds and wheat.  Stir well.  Chill several hours before serving.   Serves 4.

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Copyright © 2004 - 2008 Cheryl Driggs
Last modified: 07/08/2008