Ingredients: 1 (8-ounce) can pineapple chunks, 2 cups chicken, cooked and cut up, 1/4 cup chopped walnuts, 1/4 cup sliced almonds, 1/4 cup light mayonnaise, 1 cup asparagus spear, cooked and cut into 1-inch pieces, romaine lettuce
Directions: Drain pineapple and reserve 1 tablespoon of the juice for later. Mix chicken, walnuts, almonds and pineapple in medium bowl. Mix reserved pineapple juice and mayonnaise until smooth. Toss mayonnaise mixture with chicken mixture. Fold in asparagus. Cover and refrigerate until chilled. Serve on lettuce leaves.
Food.com
Recommendation: Concha Y Toro Marques de Casa Concha Chardonnay 2004 ($20)
This great delicious Chardonnay contains vibrant notes of tropical fruits, which pair well with the pineapple used in the chicken salad and accentuates the other flavors of the meal. Available online and in specialty shops.
