Having a left-over roasted chicken, Joan substituted chicken for turkey and made this tasty salad. She served it on Romaine lettuce leaves with fresh tomatoes and boiled eggs on the side.
1/2 c. mayonnaise
2 T. honey
1/8 t. ground giner
2 c. cooked turkey, diced
11-oz. can mandarine oranges, drained
8-1/4 pz. canpineapple chucnks, drained
1 c. apple, cored and chopped
1 c. seedless grapes
1/2 c. pecan halves, toasted
In a large bowl, combine mayonnaise, honey and ginger. Stir in remaining ingredients except pecans. Cover and refrigerate for one hour. Sprinkle with pecans just before serving.
Make 8 servings.
Hint: This recipe will be a hit at any brunch.