Categories: Chicken, Salad

Ingredients

• 1 (8 ounce) cans 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, optional

Directions

1. Drain pineapple and reserve 1 tbls of the juice for later.

2. Mix chicken, walnuts, almonds and pineapple in medium bowl.

3. Mix reserved pineapple juice and mayonaisse until smooth.

4. Toss mayonaisse mixture with chicken mixture.

5. Fold in asparagus.

6. Cover and refrigerate about 2 hours or until chilled.

7. Serve on lettuce leaves if desired.

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