Sunday Chicken and Pineapple Salad

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  • Makes: 6 servings
  • Start to Finish: 20 mins

Sunday Chicken and Pineapple Salad

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Directions

  1. 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.

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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
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