From Paulette Vickery's Recipe Collection
Chicken Salad
fruits, main dish, poultry, salads
2 can boned chicken, small
1 can crushed pineapple, large
1 cup celery, chopped
1 cup bacon, crumbled
1 cup nuts, chopped
4 tablespoon mayonaise
Fry about 1/2 pound bacon, or enough to measure 1 cup, until crisp. Crumble and set aside. Combine canned chicken, drained crushed pineapple, celery, nuts and mayonaise. Mix thoroughly. Add bacon and mix well. Chill until ready to use. Aditional mayonaise can be used if chicken is to dry.
Yield: 8 servings
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