Diva Tasting: Lunchtime Chicken Salad…

Chicken Salad Kicked up a Notch


4 Cups Boneless Whole Chicken Breasts, Cooked And Chopped

1 Teaspoon Dijon-Style Prepared Mustard

¾ Cup Mayonnaise

¾ Cup Pineapple Tidbits, Drained

1 Teaspoon Curry Powder

¼ Cup Chopped Celery

½ Cup Chopped Pecans

1 Cup Blueberries

1 Head Iceberg Lettuce – Rinsed, Dried, And Chopped


Step 1 In a large bowl, combine the chicken, mustard, mayonnaise, pineapple, curry powder and celery. Mix ingredients and divide among four servings of lettuce.

Step 2 Top with pecans and garnish with blueberries. Serves 4 Serve with Pita Pockets and beverage.


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