Smoked Chicken, Pineapple and Macadamia Salad
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.