Bennigan's Chicken Salad
ready in: 30-60 minutes
recipe id: 12336
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
whole fresh pineapple for serving, optional
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 about 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.
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This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.