Chicken Salad – Fruited


1cup lunchon servings
Delicious for a reception or luncheon.


  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.
To Serve:
  1. 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.