Hawaiian Chicken Salad
1/2 pounds boneless smoked chicken breasts
1 1/2 cups thinly sliced celery
1 medium pineapple, peeled, cored and cut into bite-size pieces
2/3 cup mayonnaise
1 1/2 teaspoons Dijon mustard
2 tablespoons raspberry vinegar
salt and pepper to taste
1 cup coarsely chopped dry roasted and salted Macadamia nuts
celery leaves for garnish
Grill whole chicken breasts and dice into 1/2-inch pieces*.
In a mixing bowl, combine remaining ingredients except for
the macadamia nuts and celery leaves.
Toss with ingredients in larger bowl and refrigerate until
Serve salad on a bed of fresh greens (green or red leaf
lettuce) and garnish with nuts and celery leaves.
*You can also dice uncooked chicken into 1/2-inch pieces and stir-fry