4 boneless, skinless chicken breasts, cooked and cubed
1 20 oz can pineapple, drained. reserve juice
3 cups (green or red or mixture) grapes, halved
3 green onions, thinly sliced (about 1/8 cup)
3 celery stalks, chopped (1 cup)
Toss together and add dressing:
1 1/2 cups mayo (1/2 bottle)
1/4 cup (3 tablespoons) sugar
1/3 cup of the reserved pineapple juice
Refrigerate long enough to chill all and combine flavors. Serve with chinese chow mein crunch noodles to sprinkle on top, or fill croissants with a piece of lettuce for sandwiches.
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