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Festive Chicken Salad



  1. Drain the pineapple, reserving 1/4 cup liquid. Combine reserved liquid and the cream cheese, mixing until well blended. Add pineapple, chicken, water chestnuts, celery, 1/4 cup almonds/pecans, onion, salt and pepper. Mix lightly.
  2. Cut each tomato into 6 wedges, almost to the stem end. This will make a nice flower look to hold the ingredients. Fill with chicken mixture. top with remaining almonds/pecans. Serve on the lettuce leaves.
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