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.