Smoked Chicken, Pineapple and Macadamia Salad

Serves 6


675 g boneless smoked chicken, cut into small cubes.

150 g thinly sliced celery.

1 medium-size fresh pineapple, cut into small pieces.

120 g mayonnaise.

1 ½ teaspoons Dijon mustard.

2 tablespoons raspberry or sherry vinegar

Salt and freshly ground black pepper to taste.

120 g coarsely chopped roasted macadamia nuts.

Parsley for garnish.


  • Combine the chicken, celery and pineapple.
  • In another bowl, combine the remaining ingredients except for the macadamia nuts and parsley. Toss with main ingredients and refrigerate until serving time.
  • Garnish with the nuts and parsley before serving.