Pineapple Chicken Salad from Chef Rhinehart


4 qt. chicken cooked and cubed
3 qt. celery, sliced
1 1/2 qt. mayonnaise
1 tsp white pepper
2 tsp. onion juice
Romaine lettuce as needed
1 cup thin French dressing
3 cups green pepper, diced
4 tsp. salt
4 tsp. lemon juice
2 #10 cans pineapple slices


  • Marinate chicken in French dressing 1-2 hours.
  • Mix celery, green pepper, mayonnaise, salt, pepper, and onion and lemon juices.
  • For each serving, scoop 1/2-1/3 cup salad into a bowl lined with leaves of romaine.
  • Arrange 2 pineapple slices cut in half around salad.
  • Garnish with carrot curls, ripe olives, green pepper rings and diced almonds as desired.
  • Serve with dressing of crushed mineapple mixed with mayonnaise and sour cream.
  • Makes about 2 1/2 gallons of salad or 50 5 oz. servings.