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Card Club Chicken and Pineapple Salad




Source of Recipe


Lolly Schnobrich from Marge Saffert marked 1965 at Card Club






Recipe Introduction


This must have been a recipe Marge Saffert served at card club in New Ulm!





List of Ingredients



• 2 1/2 lbs boneless chicken breasts (poached and skinned)
  
• 2 cups diced celery
  
• 2 cups diced (1/2 inch) fresh pineapple or pineapple chunks in a can.
  
• 1/2 cup heavy or whipping cream - whipped
  
• 1 cup mayonnaise or Miracle Whip
  
• Salt and ground pepper to taste
  
• Iceberg Lettuce Leafs for salad
  






Instructions



1. Cut the chicken into 1 inch chunks. (Cooled)
   
2. Combine the chicken, celery and pineapple in a mixing bowl.
   
3. Whisk or beat the whipping cream and mayonnaise together until blended and pour over the chicken mixture.
   
4. Toss to coat thoroughly.
   
5. Season to taste with salt and pepper
   
6. Line 6 salad plates with lettuce leaves.
   
7. Mound with alad on each plate and serve immediately.