Sunday Salad
This salad contains chicken, ham, pineapple, celery, green pepper and almonds, and coated with a mayonnaise dressing of ginger and nutmeg.
Ingredients
- 1 20-oz. can pineapple chunks, drained
- 2 cups cubed cooked chicken breast
- 2 cups cubed cooked ham
- 2 cups diced celery
- 1 medium green sweet pepper, chopped (3/4 cup)
- 3/4 cup slivered almonds
- 1/2 cup mayonnaise or salad dressing
- 2 to 3 Tbsp. lemon juice
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- Dash salt
- Lettuce leaves
Save Recipe
Interact
Method
In a large bowl, combine pineapple chunks, chicken, ham, celery, green pepper, and almonds. For dressing, in a small bowl, combine mayonnaise, lemon juice, ginger, nutmeg, and salt. Pour dressing over salad; toss lightly to coat. Serve on lettuce-lined plates. Makes 6 to 8 main-dish servings. Make-Ahead Directions: Up to 4 hours before serving, combine the salad ingredients, except almonds; chill in refrigerator. Prepare dressing as above; chill in refrigerator. To serve, add almonds and dressing to salad; toss lightly to coat. Serve on lettuce-lined plates.
Notes:
Number of Servings: 6-8
Advertisement
