Oh, so easy and, oh, so good.
FRUITED CHICKEN SALAD (Pantry Cooking: Unlocking Your Pantry’s Potential, page 94)
1 can (12-1/2 ounces) chunk chicken, drained and cut in bite-size pieces
1/2 cup coarsely broken pecans
1 can (8 ounces) pineapple tidbits, drained
1/2 cup salad dressing or mayonnaise
1 can (11 ounces) mandarin oranges, drained
Poppy seeds
Stir together chicken, pecans, and pineapple. Stir in salad dressing. Gently fold in oranges. Sprinkle with poppy seeds. Chill before serving.
