I love this chicken salad! It has so many different favors. I used to make it in bulk during college to eat everyday for lunch. I am not sure where my mom got the original recipe because it has been a family favorite for as long as I can remember.
Ingredients
1 Small 8 oz. Can of Pineapple Chunks
2/3 Cup Mayonnaise
1 T. Dijon Mustard
¾ t. Curry Powder
1/8 t. Salt
4 Cups Cooked chicken, Cooled and Cut into Cubes
½ Cup Celery, Sliced
2 T. Green Onions
1/3 Cup Silvered Almonds
1/3 Cup Raisins
Mix together 2 Tablespoons juice from pineapple, mayo, mustard, curry and salt. Set aside. Then mix chicken with celery, onions, almonds and raisins. Add the mixtures together and blend well. Refrigerate for 1 hour before serving.
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