SPRING ASPARAGUS CHICKEN SALAD
1 (8 ounce) can pineapple chunks in juice
2 cups chicken, cooked and cut up
1/4 cup walnuts, chopped
1/4 cup sliced almonds
1/4 cup light mayonnaise
1 cup asparagus spear, cooked & cut into 1 inch pieces
romaine lettuce or red leaf lettuce leafDrain pineapple, saving a tablespoon of the juice.
In a medium bowl, combine chicken, walnuts, almonds and pineapple.
In a small bowl, combine reserved pineapple juice and mayonnaise until smooth. Toss mayonnaise and chicken mixture together. Fold in the asparagus and cover. Chill for about 2 hours. Serve over lettuce leaves.
Makes 4 servings.