Gateway Lodge Chicken Salad


  • 1 cooked boneless chicken breast, about 3/4 pound
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 15 seedless grapes
  • 1/4 cup drained pineapple chunks, cut in half
  • Onion salt and pepper to taste
  • 2 or 3 walnuts to garnish
  • Paprika to garnish, optional
  • 1/4 to 1/2 cup mayonnaise to moisten lettuce leaves for serving


  1. Simmer chicken in chicken broth for a few minutes, until just done. Overcooking makes the chicken dry.
  2. Cut up or tear up chicken into bite-size pieces.
  3. Add the onion, celery, grapes and pineapple. Mix, then add onion salt and pepper to taste.
  4. Add mayonnaise to moisten.
  5. Spoon onto lettuce leaf and top with walnuts.
  6. Sprinkle paprika on top and serve.

Servings: 2

Posted by LladyRusty at Recipe Goldmine May 12, 2001.

Source: Recipe by Linda Burney Co-owner of Gateway Lodge at Cook's Forest - From Pittsburgh Post-Gazette Thursday, January 06, 2000 - Original: Gourmet Magazine

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