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Kona Chicken Salad

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, P
MineralsNatrium, Manganese, Silicon, Calcium, Iron, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 Ripe pineapples (medium)

  2. 2 Water chestnuts

  3. 6 cups 375g / 13oz Chicken - cooked, diced

  4. 2 cups 220g / 7.8oz Celery - thinly sliced

  5. 2 tablespoons 30ml Onion - scraped or grated

  6. 1 cup 146g / 5.1oz Macadamia nuts or cashews - chopped

  7. Chicken Salad Dressing

  8. 2 cups 474ml Sour cream

  9. 1 cup 237ml Mayonnaise

  10. 2 tablespoons 30ml Lemon juice

  11. 3 tablespoons 45ml Triple sec or Cointreau

  12. Salt and white pepper

  13. Garnish

  14. 6 Strawberries

  15. 6 sections Mint

Instructions Jump to Ingredients ↑

  1. Cut pineapples in half, carefully, retaining the leaves. Scoop out fruit, and dice, discarding the inedible core. Drain water chestnuts and slice.

  2. Mix pineapple, water chestnuts, chicken, celery, onion and nuts with mixed dressing ingredients. Adjust seasonings. Pile into pineapple shells and garnish with strawberries and mint.

  3. Chill thoroughly before serving. Other fruits, such as orange sections, canned mandarin oranges, melon balls or canned, well-drained apricot halves may be used when strawberries are out of season.

  4. Watercress may be used instead of mint.

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