Chicken salad with pineapple
8 Servings
Ingredients
| Quantity | 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 |
Directions
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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