Ambrosia Chicken Salad
By Paula Deen
JUMP TO RECIPE
Featured in:
Paula Deen's Southern Cooking Bible
Difficulty: Easy
Prep time: 15 minutes
Servings: 4
Ingredients
- 4 cups chopped cooked chicken breast
- 1 (20-ounce) can crushed pineapple, drained
- 1 cup sweetened shredded coconut
- ½ cup slivered almonds, lightly toasted
- ¾ cup mayonnaise
- 1 tablespoon fresh lime juice
- salt
- 8 maraschino cherries, for garnish (optional)
Directions
In a large bowl, combine the chicken, pineapple, coconut, almonds, mayonnaise, and lime juice, tossing well. Add salt to taste. This salad can be served immediately or refrigerated for up to 8 hours and served chilled. Serve in individual bowls topped with pretty little maraschino cherries, if desired.