Tropical Chicken Salad 2

I got this recipe on the back of a home mortgage advertisment. It was quite delicious I thought. Who says meat, nuts, and fruit don’t go well together? Well actually my brother-in-law but he doesn’t count. 😉 If you don’t care about mixing those 3 together, you’ll definitely enjoy this salad!

Here’s what you need:

2 C cooked, cooled, chopped chicken (about 1 lb.), 1 C chopped celery, 1/4 C chopped green onion.

For the dressing: 1/2 tub (8 oz) pineapple cream cheese, softened, 1/2 C mayo, 1 T mango preserves, 1/4 t salt, 1 can (8 oz) pineapple tidbits, drained well (reserve the juice for some smoothies!), 1 can (11 oz) mandariz oranges, drained well, 1 mango, pitted, peeled and cubed, and 1/4 c chopped macademia nuts, toasted.

Prep: 1. Gently stir together chicken, celery and onion. Set aside. 2. Whisk together the cream cheese, mayonaise, mango preserves and salt; add to chicken mixture, stirring to combine. 3. Gently stir in pineapple and mandarin oranges. 4. Chill until serving time. 5. Garnish with mango and macademia nuts. (I put mine on top of butter leaf lettuce and threw on some raisins for fun too)

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