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Chicken Salad #2


1 (2 1/2-3 lb.) stewing chicken
1 sm. can water chestnuts
1 sm. can chunk pineapple
1 pkg. macaroni salad shells
5-6 green onions
1/2 c. light mayonnaise
1/4 c. Ranch dressing


Stew chicken in large covered pot until tender, approximately 1-1 1/2 hours. Remove chicken, skim fat off stock and save for making soup later if you want. Pick chicken off bones and cut in bite-size pieces.

Prepare salad shells according to directions on package. Drain water chestnuts and cut into small pieces. Drain pineapple chunks, save liquid for dressing. Cut pineapple into thin slices. Chop green onions. Mix together all these ingredients.

Dressing: Mix mayonnaise, Ranch dressing and liquid from pineapple chunks. Pour over salad and mix well. Add salt and pepper to taste. Chill well before serving. Serves 6-8.

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