Ingredients
Salad:
4 cups cooked chicken, cooled and cut in small cube style or cut into small slivers;
1 can of pineapple chunks in natural juice (not in heavy syrup), 16 ounces: drain juice (but set aside 4 tbsps. for sauce) and only use pineapple chunks;
3 stems of celery; thinly sliced about an inch and a half;
2 stems of green onions, same cut;
1/3 cup slivered almonds, toasted;
1/2 cup raisins
Sauce:
2/3 cup mayonnaise
1.5 tablespoon Dijon mustard
1 teaspoon curry powder
1/4 teaspoon salt
4 tablespoons juice drained from pineapple
Preparation
Combine pineapple juice with mayonnaise, mustard, curry powder, and salt. Set aside. Mix all materials. Add sauce with mixed materials and blend well. Refrigerate at least 1 hour before serving.
Enjoy!!!
