Chicken Salad Veronique

  • 3 c. cooked chicken (leftover chicken can be used, remove from bone)
  • 1 c. green grapes, sliced in half
  • mayo to thicken and bind
  • salt and pepper to taste
  • 1 c. chopped celery
  • 1/2 c. chopped onion
  • 1/4 c. parsley
  • 1/2 c. sliced almonds
  • 1/4 c. diced pimientos

Optional: Quartered Pineapples with green top attached for serving

With chicken removed from bone, mix all ingredients together. For serving, cut the pineapple in quarters to serve. The pineapple boat can be garnished with kiwi fruit, and sprinkled with parsley. The mix can also be placed in a cup for lunches or on bread for sandwiches.