Monday, June 18, 2012

Fruity Chicken Salad

By: Shirley Chase

1 – 12 1/2 oz. Can Chicken

1 large Apple, chopped

1 large stalk Celery, diced

1 cup Grapes, cut in half

1 – 11 oz. can Mandarin Oranges, drained

1- 11 oz. can Pineapple tidbits with juice

1 cup shredded Sweetened Coconut

1 cup chopped Pecan or Walnut bits

1 cup Mayonnaise or Salad Dressing

1 Tbsp. Honey

Combine and Chill

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