Salad Recipes - Hawaii Chicken

Ingredients

• 300 g/11 oz/1 small can pineapple chunks, drained

• 175 g/6 oz/1 1/2 cups cooked long­grain rice

• 175 g/6 oz/1 1/2 cups cooked chicken, diced

• 198 g/7 oz/1 small can Mexican sweet corn (corn with bell peppers), drained

• 30 ml/2 tbsp mayonnaise

• Lettuce leaves

• Tomato wedges

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Method:

1. Mix all the ingredients except the lettuce leaves and tomato wedges in a bowl. Fold in gently until well combined.

2. Pile on to a bed of lettuce and garnish with tomato wedges before serving.