Spring Asparagus Chicken Salad

From a Betty Crocker Booklet from 1992. Very nice salad with the addition of the aspargus and nuts. You can use either white or green asparagus. Allow at least 2 hours of chilling time before being able to serve.
- Ready In:
- 2hrs 10mins
- Serves:
- Units:
9
People talking
ingredients
- 1 (8 ounce) can pineapple chunks in juice
- 2 cups chicken, cooked and cut up
- 1⁄4 cup walnuts, chopped
- 1⁄4 cup sliced almonds
- 1⁄4 cup light mayonnaise
- 1 cup asparagus spear, cooked & cut into 1 inch pieces
- romaine lettuce or red leaf lettuce leaf
directions
- Drain pineapple and reserve 1 tbls of the juice for later.
- Mix chicken, walnuts, almonds and pineapple in medium bowl.
- Mix reserved pineapple juice and mayonaisse until smooth.
- Toss mayonaisse mixture with chicken mixture.
- Fold in asparagus.
- Cover and refrigerate about 2 hours or until chilled.
- Serve on lettuce leaves.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@HokiesMom
Contributor
@HokiesMom
Contributor
"From a Betty Crocker Booklet from 1992. Very nice salad with the addition of the aspargus and nuts. You can use either white or green asparagus. Allow at least 2 hours of chilling time before being able to serve."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
The pineapple chunks really help make this salad sweet and addictive! Like some other reviewers, I added some chopped red onion for brightness, crunch and a little extra flavor...I also threw in a few grape tomatoes just before serving. I featured this recipe in my blog - http://danasfoodblog.com/?p=938.Reply
-
This was better than expected! I'm not a big fan of walnuts (unless their in brownies, of course) but this was surprisingly good. I had to double the dressing, and I added extra pineapple juice, red onion and salt and pepper. I didn't have any almonds, but I think that would have been too much anyways. Great recipe!<br/><br/>****Update****<br/>I made the leftovers today tuna-melt style and it was even better than the cold version! I put it on ciabatta rolls with sliced tomato and provalone. Delicious!Reply
see 10 more