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Tropical Chicken Salad

Tropical Chicken Salad
 
Yield:
1-1/2 gal. or 48 servings, 1/2 cup each

Ingredients

Ingredients Weights Measures
cooked chicken, chopped 6 lb. 1 gal.
PHILADELPHIA Original Cream Cheese Spread, Soft 3 lb. 1-1/2 qt.
canned pineapple tidbits, drained 2 lb. 1 qt.
KRAFT Extra Heavy Mayonnaise 2 lb. 1 qt.
BAKER'S ANGEL FLAKE Coconut, toasted 8 oz. 2 cups
green onions, sliced 4 oz. 2 cups
red peppers, chopped 12 oz. 2 cups
celery salt - 2 tsp.
ground black pepper - 2 tsp.

Directions

MIX all ingredients in large bowl until well blended; cover.

REFRIGERATE at least 2 hours before serving.

Kraft Kitchens Tips

Jazz It Up
Serve on chilled plates lined with bibb lettuce. Garnish with toasted sliced almonds or chopped cashews.
K:44550v01:97610
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