Sunday Chicken and Pineapple Salad
- In a large bowl, combine pineapple chunks, chicken, ham, celery, green pepper, and almonds. For dressing, in a small bowl, combine mayonnaise, lemon juice, ginger, nutmeg, and salt. Pour dressing over salad; toss lightly to coat. Serve on lettuce-lined plates. Makes 6 to 8 servings.
From the Test Kitchen
Up to 4 hours before serving, combine the salad ingredients, except almonds; chill in refrigerator. Prepare dressing as above; cover and chill in refrigerator. To serve, add almonds and dressing to salad; toss lightly to coat. Serve on lettuce-lined plates.
Nutrition Facts (Sunday Chicken and Pineapple Salad)
- Per serving:
- 461 kcal cal.,
- 29 g fat
- (5 g sat. fat,
- 78 mg chol.,
- 901 mg sodium,
- 22 g carb.,
- 4 g fiber,
- 30 g pro.
- Percent Daily Values are based on a 2,000 calorie diet