Pineapple And Chicken Salad

1. 1

   Cut pineapple in half; remove fruit, leaving 1-in. shells. Set shells aside for serving; cut fruit into cubes.

2. 2

   In a large bowl, combine the chicken, onion, celery, raisins, almonds and 1 cup cubed pineapple (refrigerate remaining pineapple for another use).

3. 3

   In a small bowl, whisk the mayonnaise, pineapple juice, mustard, curry and salt; add to chicken salad and toss to coat. Refrigerate until chilled.

4. 4

   Line pineapple shells with lettuce if desired; fill with chicken salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.