Chicken Salad – Fruited

Chicken Salad - Fruited

Servings:*

40 1 cup luncheon servings

Ingredients

  • 1.5 cups rosamarina pasta
  • boilling water
  • 1 teaspoon salt
  • 9 cups cut-up cooked chicken or turkey
  • 3 cups thinly sliced celery
  • 3/4 cup sliced green onion
  • 3 cups whole green seedless grapes
  • 1 cup whole red seedless grapes
  • 1 cored pineapple, cubed
  • 3 cups mayonnaise
  • 1/4 cup Lemon Juice
  • 1.5 teaspoons salt
  • .5 teaspoons White Pepper
  • leafy greens
  • salted cashews
Delicious for a reception or luncheon.

Directions

  1. Cook rosamarina in boiling salted water until tender (5-8 minutes); drain. Rinse with cold water, drain. In large bowl, combine rosamarina, chicken, celery, onion, grapes, and pineapple. In small bowl, combine mayonnaise, lemon juice, salt and pepper; fold into chicken mixture. Refrigerate, covered.
    2. To Serve:
  2. Line large serving platter with leafy greens; spoon salad onto greens. Garnish with cashews.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.