Chicken salad with pineapple

Yield: 8 Servings

Measure Ingredient
1 Chicken; cooked and cut into bite size pieces
2 teaspoons Mustard
6 tablespoons White vinegar; preferably wine
½ cup Oil
1 teaspoon Soy sauce
2 tablespoons Honey
2 Cloves garlic; crushed
2 cups Pineapple; cubed
2 tablespoons Raisins
4 tablespoons Macadamia nuts; chopped

In a large bowl, combine mustard, vinegar, oil, soy sauce, honey and garlic. Mix well. Add chicken, pineapple, and raisins. Allow to stand 15 minutes. Turn once or twice so marinade will cover ingredients. When ready to serve, stir in macadamia nuts. Put into papaya boats or coconut shells or leaves of lettuce.

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/FRUIT

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