Island time can be anytime even during disasters with this recipe.
1 can chicken
1 small can of pineapple tidbits in juice
1/4 cup of dried cranberries
1/4 cup of pecan pieces
1/4 cup crispy chow mein noodles
1/8 cup of dried minced onion
1 Tbsp. of celery seed
1 Tbsp. of poppy seeds
salt and pepper to taste
Drain and mash the chickpeas. Blend with olive oil until creamy like hummus. Smear a thin layer of the chickpea mixture on individual plates and set aside.
Drain the pineapple tidbits, saving the juice.
Drain the chicken.
Combine the chicken, pineapple and remaining ingredients--excluding the pineapple juice--in a bowl. Add just enough of the pineapple juice to mixture to hold everything together.
Serve the chicken salad on top of the chickpeas for a beautiful presentation and amazing taste.
In this recipe the pineapple juice is used as a substitute for mayonnaise; however, you could use mayo if you are not in a power outage. Foodsafety.org recommends discarding any perishable foods that have been above 40 degrees for over two hours.