Tuesday, September 9, 2008

Chicken Salad

Boil 2 chicken breasts (1 ¼ cup chicken). Chop coarsely.

Add: Celery finely chopped (to taste)
Onion finely chopped (to taste)

Juice of ½ a lemon (use pulp)
2 tsp. Celery seed
2 tsp. Worchestershire Sauce
Salt and Pepper to taste
Moisten with Mayonnaise

Gently mix and put onto a quartered pineapple (stalk and all) that has been sliced into bite-size pieces. Leave pieces in place and on the wedge.

Sprinkle toasted slivered almonds on top. Garnish with a slice of apple, an olive or a slice of cheese.