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Hawaiian Chicken Salad

  • 1/2 pounds boneless smoked chicken breasts
  • 1 1/2 cups thinly sliced celery
  • 1 medium pineapple, peeled, cored and cut into bite-size pieces
  • 2/3 cup mayonnaise
  • 1 1/2 teaspoons Dijon mustard
  • 2 tablespoons raspberry vinegar
  • salt and pepper to taste
  • 1 cup coursely chopped dry roasted and salted Macadamia nuts
    celery leaves for garnish
  • Grill whole chicken breasts and dice into 1/2-inch pieces*. In a mixing bowl, combine remaining ingredients except for the macadamia nuts and celery leaves. Toss with ingredients in larger bowl and refrigerate until serving time. Serve salad on a bed of fresh greens (green or red leaf lettuce) and garnish with nuts and celery leaves.

    *You can also dice uncooked chicken into 1/2-inch pieces and stir-fry.

    Click here to see this month's nut: Macadamia

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