Tropical Chicken Salad With Pineapple

Rita~'s Note:

Serve on a bed of green in a hollowed out pineapple half with crackers for an appetizer, in a wrap or on your favorite bread with lettuce and tomatoes. You won't need much mayo because of the juiciness of the pineapple distributes moisture keeping the fat down.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 lb cooked chicken , shredded
• ½ cup crushed pineapple , drained
• 1 tablespoon celery , diced (optional)
• 1 tablespoon pecans , toasted and chopped (optional)

Dressing

• ½ teaspoon gingerroot , minced
• 2 tablespoons red onions , minced
• 2 garlic cloves , minced
• 1 teaspoon Dijon mustard
• ½ teaspoon curry powder
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley , minced (cilantro)
• ¼ cup low-fat mayonnaise
• salt and pepper
• 4 flour tortillas (optional)

Directions:

1. Mix dressing ingredients together.
2. Add pineapple, celery, water chestnuts and chicken to dressing.
3. Serve in a wrap or on a bed of greens.