Aloha Chicken Salad
(Atascosa County)

1/2 cup throughly softened light cream cheese
6 large chicken breasts (equal to 3 cups cooked diced chicken)
2 cups water
1 cup chopped celery
1 cup seedless grapes
20-ounce can pineapple chunks in heavy syrup, drain and reserve syrup
1/2 cup slivered almonds
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons heavy syrup reserved from pineapple chunks
3/4 cup light mayonnaise
large lettuce leaves
variety of crackers


Measure cream cheese; set aside to soften. In an 11 1/2 inch frying pan, place six chicken breasts and two cups water. Bring to a rolling boil. Reduce heat to a simmer. Cover and cook for one hour. Remove breasts and let cool. Skin breasts, debone and dice. Measure three cups. Wash and chop celery. Wash and destem grapes. In a 4 quart bowl, combine chicken, celery, grapes, pineapple chunks, almonds, lemon juice, salt and pepper. In a 1 1/2 quart bowl, mix thoroughly softened cream cheese, reserved syrup and light mayonnaise. Fold into pineapple and chicken mixture. Cover and chill. Wash and dry lettuce leaves. Just before serving, spoon onto a bed of lettuce leaves and surround with a variety of crackers. Garnish as desired.

Yield: 6 servings.

4H Recipe Index