Nutty Chicken Salad
2 or 3 cups cooked diced white meat chicken
1 cup walnut or pecan pieces
2 cups white grapes - cut in half
2 cups pineapple chunks (fresh or canned or frozen)
Onion powder - to taste
1 1/2 cups finely diced celery
1 sm. can water chestnuts (optional)
1 orange - peeled, sectioned and cut into bite sized pieces
1 1/2 cups mayo
Juice from 1 orange
Combine mayo, onion powder and orange juice and thin with a bit of mild or more
juice if necessary.
Chop water chestnuts finely and combine remaining ingredients and blend in mayo
mixture and refrigerate at least 2 hours or overnight before serving.