Asparagus & Chicken Salad (Schwetzinger Spargelsalat)

The unusual combination of pineapple and asparagus makes this German chicken salad distintive and appealing. Though it is untried, I plan to make it soon and add my own tweaks. Note the brief preparation time does not include cooking the chicken or asparagus. Submitted for 'Zaar World Tour.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup low-fat mayonnaise or 1⁄4 cup mayonnaise
• 1  teaspoon vinegar
• 1  tablespoon parsley (Chopped)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar
• 1 1⁄2 cups  cold  cooked chicken, Diced
• 1  cup  canned pineapple chunk, drained
• 1  cup grape tomatoes or 1  cup cherry tomatoes, halved
• 3⁄4 lb asparagus, cooked, cooled and cut into 1 inch pieces

Directions

1. Combine mayonnaise, vinegar, parsley, calt and sugar. Let stand for 5-10 minutes.
2. Combine cubed chicken, pineapple and tomatoes in a large bowl. Add the dressing mix, tossing lightly
3. Arrange half the Asparagus in a large salad bowl or serving platter. Spoon chicken salad on top. Scatter remaining asparagus on top.