Copycat Restaurant Recipes -

Bennigan's Chicken Salad recipe

• 1 lb chicken breast meat, cooked, skinned, boned and diced
• ½ cup diced celery
• 1 cup mayonnaise
• ¼ tspn salt
• ¼ tspn pepper
• ½ tspn sugar
• ½ tspn onion powder
• ¼ cup toasted almonds
• 1 tbsp lemon juice
• 1 cup crushed pineapple, well drained
• alfalfa sprouts
• whole fresh pineapple for serving, optional

1. Place chicken in large mixing bowl; add celery and mix. Add remaining ingredients and mix with rubber spatula.
2. To serve in pineapple shell, cut whole pineapple in half lengthwise.
3. Using a grapefruit knife, cut around the inside of the pineapple, leaving about¼" from the edge. Scoop out remaining pineapple.
4. Place a bed of sprouts in the shell and scoop salad mixture on top. Sprinkle with 1 tbsp toasted almonds and serve chilled.