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Festive Chicken Salad


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  • 8-1/4-oz. can crushed pineapple, undrained
  • 8 oz/ contained soft cream cheese
  • 2 cups chopped cooked chicken
  • 8 oz. can water chestnuts, drained, sliced
  • 1/2 cup celery slices
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup green onion slices
  • 1/4 tsp. salt
  • Dash of pepper
  • 4 medium tomatoes
  • Lettuce


Servings 4


Step 1

Drain pineapple, reserving 1/4 cup liquid. Combine reserved liquid and cream cheese, mixing until well blended.

Add pineapple, chicken, water chestnuts, celery, 1/4 cup almonds, onions, salt and pepper; mix lightly. Chill

Cut each tomato into 6 wedges, almost to stem end. Fill with chicken mixture. Sprinkle with remaining almonds. Serve on lettuce-lined plates.

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