Fruited Chicken Salad

I know as the weather cools we'll start to think of warm soups, hearty stews, fresh baked breads, even fall treats made with a harvest of apples. This is my last, favorite, summer recipe...trying to hold on as long a I can! :D


Fruited Chicken Salad

1 lb Boneless/Skinless Chicken Breast, grilled and cubed
1 small can pineapple slices, drained and cut in chunks
3 scallions, sliced thin
1 stalk celery, small dice
1/2 Cup Chopped Walnuts
1/2 Cup Mayonnaise
1/2 Cup Sour Cream (thanks for the tip anne!)
2 Tbs Dijion Mustard
Salt & Pepper


Mix all ingredients together in large bowl. Seasoning with salt & pepper to your own preference.

Make ahead so that you can store in fridge about 2 hours so that the flavors blend really well.

My favorite presentation of this dish is to quarter a cantelope, clear away seeds and serve a scoop of the chicken salad in the hollow. You get dinner and dessert all in one! :D

Yummy...