Festive Chicken Salad


  • 2 cups chopped cooked chicken
  • 1 can water chestnuts, drained, sliced
  • 1/2 cup celery slices
  • 1/2 cup slivered almonds, toasted
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  • 1/4 cup green onion slices
  • 1/4 tsp. salt
  • dash pepper
  • 4 medium tomatoes
  • lettuce
  • 1 can crushed pineapple, undrained (8 oz.)
  • 1 cream cheese, softened (8 oz.)


Drain pineapple, reserving 1/4 cup liquid. Combine reserved liquid and cream cheese, mixing until well blended. Add pineapple, chicken, water chestnuts, celery, 1/4 cup almonds, onions, salt and pepper; mix lightly. Chill. Cut each tomato into 6 wedges, almost to stem end. Take inside of tomato out. Fill with chicken mixture. Sprinkle with remaining almonds. Serve on lettuce lined plates.

By Robin from Washington, IA


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