Pineapple Chicken Salad

When I serve this chicken salad, people ask for the recipe. It’s different and very very good.

Step: 1

Combine drained pineapple and mandarin oranges in a bowl; cover with plastic wrap and refrigerate 8 hours to overnight.

Step: 2

Stir mayonnaise and mustard together in a bowl; add chicken, celery, mushrooms, green bell pepper, olives, and onion. Stir mixture until evenly mixed. Cover bowl with plastic wrap and refrigerate 8 hours to over night.

Step: 3

Stir pineapple and oranges into the chicken mixture to coat. Spoon into lettuce leaves and top with croutons to serve.

Per Serving: 328 calories; protein 14.8g; carbohydrates 25.7g; fat 19.2g; cholesterol 42mg; sodium 252.4mg.

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