Ingredients
4 boneless, skinless chicken breasts (cooked and cut into cubes)
1 can (14 oz) pineapple chunks (drained, with juice reserved)
1 cup green grapes (halved or whole)
1 cup celery (chopped)
2/3 cup dry salted peanuts (coarsely chopped, optional)
1/4 tsp dried tarragon
1 cup mayonnaise
2 tbsp lemon juice
2 tbsp reserved pineapple juice
Chopped parsley (for garnish, optional)
Salt and black pepper (to taste)
Instructions
- Mix the Main Ingredients: In a large bowl, combine the cubed cooked chicken, pineapple chunks, green grapes, chopped celery, and chopped peanuts. Gently toss to mix, then stir in the dried tarragon.
- Make the Dressing: Whisk together the mayonnaise, lemon juice, and the remaining pineapple juice in a separate medium dish. Add a sprinkle of salt and black pepper to flavor.
- Combine the creamy dressing with the fruit and chicken combination. Stir carefully until everything is well covered.
- Serve chilled, garnished with fresh parsley if preferred. Refrigerate the salad for a minimum of one hour prior to serving to allow the flavors to mix and ensure it is pleasantly cold.
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