1 pound chicken breast meat, cooked, skinned, boned and diced 1/2 cup diced celery 1 cup mayonnaise 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon sugar 1/2 teaspoon onion powder 1/4 cup toasted almonds 1 tablespoon lemon juice 1 cup crushed pineapple, well drained alfalfa sprouts whole fresh pineapple for serving, opt.
Place chicken in large mixing bowl; add celery and mix. Add remaining ingredients and mix with rubber spatula.
To serve in pineapple shell, cut whole pineapple in half lengthwise. Using a grapefruit knife, cut around the inside of the pineapple, leaving aobut 1/4" from the edge. Scoop out remaining pineapple.
Place a bed of sprouts in the shell; scoop salad mixture on top. Sprinkle with 1 Tbsp. toasted almonds and serve chilled.
616 calories, 53 grams fat, 14 grams carbohydrates, 29 grams proteinper serving. This recipe is low in carbs.
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