Hawaiian Chicken Salad


2 chicken breasts
1 tablespoon or 1 cube chicken bullion
2 cups cooked macaroni
3/4 cup diagonally sliced celery
1/4 cup red pepper
8 oz. pineapple tidbits, drained
1 cup seedless green grapes
2 tablespoons lemon juice
3 tablespoons tarragon vinegar (can substitute cider vinegar and 1/2 tsp. dried tarrgon
1/4 cup macadamia nuts (or pecans)
2 scallions, green parts only, chopped
1 cup mayonnaise
1/2 cup sour cream
dash lemon pepper
salt to taste


Poach chicken breasts with bullion in water. When cooked, cool and cut in bite-size pieces. While still warm, sprinkle with lemon juice and tarragon vinegar, tossing to mix. Allow to marinate for an hour or so. Place all ingredients in large bowl, add nuts last. Mix in mayonnaise, sour cream, lemon pepper, and salt.

Serve with fruit on the side – cantaloupe, mango or peaches are good.


8-10 servings

Leave a Comment