Scrumptious Chicken Salad

A great salad for the warm weather months. Works beautifully for luncheon buffets, too. The combination of flavors and textures is perfect.

• Ready In: 50 mins
• Serves: 10-12

Ingredients

• 12  ounces  uncooked pasta (I like bowties)
• 2  cups  cooked chicken breasts, cubed
• 2⁄3 cup  finely chopped celery
• 2  cups  cooked peas
• 1 (15 ounce) can pineapple tidbits
• 1⁄4 cup  slivered almonds (toasted or not)
• 1 (2 ounce) jar  diced pimientos
• 1 1⁄4 cups mayonnaise
• 2  tablespoons lemon juice
• 1  teaspoon salt
• 1⁄4 teaspoon black pepper

Directions

1. Cook pasta, al dente, drain and rinse with cold water; drain well.
2. Blend mayonnaise, lemon juice, salt and pepper.
3. Drain pineapple, saving juice.
4. Gently stir all ingredients together, adding as much of the reserved pineapple juice as needed to moisten.
5. Save any extra pineapple juice in case you need to add more after salad has chilled and absorbed some of the dressing.
6. Chill well.