Rose & Joe's

Recipe Wednesday
August 9, 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.