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Spring Asparagus Chicken Salad

Spring Asparagus Chicken Salad created by DanaPNY

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:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@HokiesMom
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@HokiesMom
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"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."
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  1. DanaPNY
    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
  2. DanaPNY
    Spring Asparagus Chicken Salad Created by DanaPNY
    Reply
  3. kyc2001
    Made this for dinner with our asparagus and fresh pineapple. Served with crusty bread. Great flavor and beautiful presentation. Company worthy!
    Reply
  4. Chelsea Marie
    Spring Asparagus Chicken Salad Created by Chelsea Marie
    Reply
  5. Chelsea Marie
    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
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