August 09, 2006
Luncheon Chicken Salad
4 Cups Cooked Chicken Breasts (cubed) 1 (20oz.) Can unsweet Pineapple bits 1 (11oz.) can Mandarin Oranges, drained 1 Tablespoon Brown Sugar 1/2 Teaspoon Garlic, minced 7-1/2 Teaspoons Brown Mustard 1/2 Cup Green Pepper, chopped 1 Cup chopped Celery 6 Green Onions, chopped 2/3 Cup Mayonnaise | |
In a large bowl, gently combine chicken, pineapple, oranges, celery, onions and green pepper. In a small bowl combine remaining ingredients. Pour over salad and toss to coat. Chill before serving, yields 7 servings. | |