Nut of the Month Club - August's Recipe

Hawaiian Chicken Salad

1/2 pounds boneless smoked chicken breasts

1 1/2 cups thinly sliced celery

1 medium pineapple, peeled, cored and cut into bite-size pieces

2/3 cup mayonnaise

1 1/2 teaspoons Dijon mustard

2 tablespoons raspberry vinegar

salt and pepper to taste

1 cup coursely chopped dry roasted and salted Macadamia nuts
celery leaves for garnish

Grill whole chicken breasts and dice into 1/2-inch pieces*. In a mixing bowl, combine remaining ingredients except for the macadamia nuts and celery leaves. Toss with ingredients in larger bowl and refrigerate until serving time. Serve salad on a bed of fresh greens (green or red leaf lettuce) and garnish with nuts and celery leaves.

*You can also dice uncooked chicken into 1/2-inch pieces and stir-fry.

Click here to see this month's nut: Macadamia