Chicken and Pineapple Salad has ladies luncheon written all over it. I’m sure this recipe was cut out for a guild meeting, or a spring kickoff affair as the articles is titled, “Salads for 15-50″.

The recipe calls for a gallon of chicken, which kinda grosses me out. Is that really a fair measurement for meat? Regardless, I cut this recipe down to a fourth as I’m not hosting any ladies luncheons this week and we would all be over it before we finished the whole gallon! Feel free to do the same.

Chicken and Pineapple Salad

1 gallon of cooked chicken, chopped or shredded

4 bunches of green onions, thinly sliced

1 qt. mayonnaise

2 qt pineapple*

2 qt. diced celery

32 lettuce cups

paprika

salt and pepper

Stir the chicken, green onions, mayonnaise, salt and pepper together then refrigerate for 2-3 hours. Add the celery and pineapple just before serving in iceberg lettuce cups with a dash of paprika on top.

*The recipe calls for canned pineapple but I think the sweetness of a fresh pineapple would be much better!

**Also, if you’re going to cut this recipe into fourths…there are 4 cups in a quart and 16 cups in a gallon.

Chopped chicken. I cooked chicken breast ahead and let it cool but a de-boned roast chicken would be tasty as well.

Green onions are beautiful…I need to cook with them way more!

Dump them all in with the chicken, the salt and pepper then stir them up with the mayo. and get it in the fridge.

After a few hours of down time add the chopped celery and pineapple just before serving.

It’ll look a lot like this so you’ll have to fancy it up before serving. Lettuce cups work, or you can make this a croissant sandwich!

This looks pretty but now I’m wondering why I didn’t go with the croissant idea. Yum!

What’s your favorite salad for 15 to 50?