Chicken Fruit Salad in Pineapple Boats
Chicken and fruit salad tossed with macadamia nuts and a sweet poppy-seed dressing, served in pineapple boats.
Ingredients
- 3/4 C sugar
- 1 t dry mustard
- 1 t salt
- 1/3 C vinegar
- 4 1/2 t onion juice
- 1 C oil
- 4 1/2 t poppy seeds
- 2 large pineapples
- 2 C diced cooked chicken
- 1 large papaya, peeled, seeded and cubed
- 1 C sliced celery
- 2 oranges, peeled and cut in segments
- 1 C watermelon balls
- 1 to 2 bananas, peeled and sliced
- 3 kiwi, peeled and sliced
- Coarsely chopped macadamia nuts
Instructions
- Combine sugar, mustard, salt, vinegar, and onion juice.
- Slowly add oil while beating, then add poppy seeds and beat a few minutes.
- Cut pineapples into boats and remove meat. Cut into chunks.
- Combine pineapple chunks, chicken, papaya, celery, oranges, watermelon, bananas, and kiwi.
- Toss with dressing. Chill until ready to serve.
- Before serving, toss with 1/2 cup chopped macadamia nuts.
- Serve in pineapple shells and sprinkle with more nuts.