Chix Salad

By Kathyvnmn

Barb Veeneman

Ingredients

• 4 boneless, skinless Chix Breast, cooked, diced (abt 4 1/2 C)
• 2 large stalks Celery, chopped
• 15 oz. Pineapple Tidbits, drained, to taste
• 11 oz Mandarin Oranges, drained, to taste
• 1 (uncooked) C elbow macaroni, cooked
• Small to medium Onion, diced
• 1 – 1 1/2 C Mayo
• 2 T Honey, to taste
• 1 tsp Ginger, to taste
• Salt, to taste
• 1 tsp Garlic Salt, to taste
• 2 tsp Sugar, to taste
• 1 tsp Lemon Juice, to taste
• 1 Tbsp toasted Sesame seeds

Preparation

Step 1

Mix up onion, mayo, honey, ginger, garlic salt, sugar, lemon juice, salt first to let “set” awhile. Mix everything except sesame seed together and refrigerate overnight. Sprinkle sesame seeds on just before serving