HAWAIIAN CHICKEN SALAD
2 medium red apples, cut into chunks
1 can (439 g.) Del Monte Pineapple chunks, drained (reserve syrup)
1/4 kilo chicken breast, cooked, deboned and cut into cubes
4 stalks celery, diced
2 tbsp. raisins
3/4 cup mayonnaise
1. Soak apple chunks in Pineapple chunks syrup with 1 tsp. calamansi or lemon juice for 5 minutes. Drain.
2. Combine with the rest of the ingredients. Season with 3/4 tsp. salt and 1 Tbsp. sugar. Blend well. Chill before serving.
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