3 cups chicken breast (cooked and cubed)
1 cup pineapple (diced)
1/2 cup celery (diced)
1/2 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts
1/8 cup dried cranberries
2 tbsp. sweet onion (minced)
2 tbsp. apple juice
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Directions:
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Combine all ingredients in a bowl until well combined. Put the chicken salad in the refrigerator and chill from anywhere from 3 to 24 hours. Serve with a lettuce garnish.
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Comments from PRCA
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Note: Original recipe credit goes to Marc Rose. This recipe came from San Jose, California.
***Cooking Notes About The San Jose, California Incredible Chicken Salad***
I highly suspect that the flavor will even be better if the chicken salad was used the next day.
You can also use orange flavoring in the chicken salad to go with the cranberries if you desire.
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User Reviews: |
What a wonderful tasting sandwich!! I added a small ammount of dried dill to the mix and liked the tang it added. |
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I made this with fat-free mayonnaise and fat-free sour cream (due to health reasons) and it was great! |
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