Chicken Salad Supreme
Stock Yard Restaurant RecipeServes 4-6
4 cups diced cooked chicken
2 tablespoons lemon juice
1 cup chopped celery
3/4 cup halved green seedless grapes
1 1/4 cups pineapple tidbits, drained
1 teaspoon salt
1/4 teaspoon ginger
1 cup mayonnaise
1/2 cup slivered almonds, toasted
pineapple shells or lettuce (optional)
In a large bowl combine all the ingredients and mix well. Cover an refrigerate until ready to serve. Serve in hollowed-out pineapple shells or on lettuce leaves, if desired.