SUPER SATURDAY - Recipes

Chicken Salad - Chris Oesterle

2 c. chopped cooked chicken, recipe says canned meat may be used. (I usually boil some chicken breasts either, boneless, skinless or a whole chicken breast. I chop it in a food processer, 2-3 pulses, but no more or it is mushy with the mayo)

1 can (8 oz.) of crushed canned pineapple, drained

2 t. lemon juice, to taste (does not have to be fresh lemon)

1/2 c. chopped slivered almonds (I do not chop them)

About 1-2 chopped green onions (I use the entire green onion, this is my change to the recipe, not in the cookbook)

Mayonnaise (I probably use 1/2 Mayo [not light] and 1/2 Light Miracle Whip)

Salt and pepper to taste



*Mix first 5 ingredients together. Add enough mayo to be the amount that you want. I kind of heap a tablespoon and add more as you desire. Then add pepper (I use quite a bit) and just a little salt to taste. this is slightly changed from the Lion House Cookbook.

*Serve on a croissant, with lettuce leaf and swiss cheese if desired.