ORIENTAL CHICKEN SALAD

4 cups chicken, cooked and diced
2/3 cup water chestnuts, diced
1/2 cup yogurt
1/2 tsp. salt
2 tsp. lemon juice
1 tsp. ginger
1 cup pineapple chunks, drained
2 green onions, sliced thin
1/2 cup mayonaise
1/4 tsp. paprika
1 tblsp. honey
1/3 cup slivered almonds, toasted

Combine chicken, pineapple, water chestnuts and onions. Blend dressing ingredients and pour over chicken mixture. Chill covered for at least 1 hour. Serve on salad greens and sprinkle with almonds.



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