Chicken for Salads

Chef Baum's Hawaiian Chicken Salad

For the salad combine:
2 c. cooked chicken, diced fine
2 tblsp. Onion, diced
2 tblsp. Celery, washed, diced
1-2 tsp. Dijon mustard
½ -1c. Mayonnaise
Salt and pepper to taste
You will need:
2 tsp. Almonds( Place on a baking tray and toast in a pre-heated oven at 325 degrees for 2-5 minutes)
2 c. Mesculin Mix or your favorite lettuce
2 Pineapple slices, canned or fresh
2 Tomato wedges or two cherry Tomatoes
3-4 Red Onion "rings"
2 cucumber slices
¼ c. Cherries, sliced
Your favorite salad dressing

Method:
On a chilled medium to large size dinner plate place the salad greens in the center of the plate. Add your favorite salad dressing to the salad greens. Place the Chicken Salad on top of the salad greens (keep this all in the center of the plate).

Take one Pineapple ring and place on one side of the salad. Take the other Pineapple ring on do the same thing on the other side of the Chicken Salad. On the opposite side of the Chicken Salad where there are not any Pineapple rings place one Cucumber slice.

On the opposite side of the Chicken Salad where you placed the Cucumber slice do the same thing with the other Cucumber slice. Place one Tomato wedge or cherry Tomato onto each Cucumber slice. Sprinkle the toasted Almonds onto the top of the salad.
Yield: 1