Bennigan’s Chicken Salad
This copycat recipe is for Bennigan’s Chicken Salad. The Pineapple is an interesting twist!
Bennigan’s Chicken Salad
1 pounds chicken breast meat — cooked, skinned, boned and diced
1/2 cup diced celery
1 cup mayonnaise
1/4 teaspoons salt
1/4 teaspoons pepper
1/2 teaspoons sugar
1/2 teaspoons onion powder
1/4 cup toasted almonds
1 tablespoons lemon juice
1 cup crushed pineapple — well drained
alfalfa sprouts
whole fresh pineapple for serving — optional
Place chicken in large mixing bowl; add celery and mix. Add remaining ingredients and mix with rubber spatula. To serve in pineapple shell, cut whole pineapple in half lengthwise. Using a grapefruit knife, cut around the inside of the pineapple, leaving about 1/4″ from the edge. Scoop out remaining pineapple. Place a bed of sprouts in the shell; scoop salad mixture on top. Sprinkel with toasted almonds and serve chilled.

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