August 09, 2006

Luncheon Chicken Salad

4 Cups Cooked Chicken Breasts (cubed)
1 (20oz.) Can unsweet Pineapple bits
1 (11oz.) can Mandarin Oranges, drained
1 Tablespoon Brown Sugar
1/2 Teaspoon Garlic, minced
7-1/2 Teaspoons Brown Mustard
1/2 Cup Green Pepper, chopped
1 Cup chopped Celery
6 Green Onions, chopped
2/3 Cup Mayonnaise

In a large bowl, gently combine chicken, pineapple, oranges, celery, onions and green pepper. In a small bowl combine remaining ingredients. Pour over salad and toss to coat. Chill before serving, yields 7 servings.