Rena's Chicken, Pineapple, and Walnut Salad

The Irish Cook can also be found at The Petit Chef and Pininterest.

This was served as the entrée at a luncheon of the St. Anne English department in the early 1980s. Rena Grebert hosted the party during Regents week. I loved her home. I remember telling her how lovely it was and that it exuded an atmosphere of tranquility. I felt like I could live there for the rest of my life never feeling upset, anxious, or sad. Little did I know when she arrived home fifteen minutes before the rest of us she had found her beloved dog of many years dead on the kitchen floor!! 
When Rena arrived home and found her beloved dog, she dragged this heavy, dead animal into the laundry room and then proceeded to prepare the luncheon as if she had not a care in the world. That was her attitude throughout the entire afternoon. She did not tell us what she had found until weeks later. She did not want to upset us or spoil the party. So she listened to me go on and on about what a peaceful home she had and was able to suppress her grief until we left. Rena was like a mother to the rest of us in the English department. She was of my mother's generation. Living through the depression and WWII, they had a grace, class, and kindness not seen to the same extent in later generations. She was a true lady. 

This is a great item for a luncheon party because it is easily prepared ahead on individual plates and kept in the refrigerator until time to serve. Just walk into the house, drag the dog to the laundry room, place the salads on the table with dressings, pour drinks, and the party begins.

This recipe is easily altered into smaller portions for dinner salads instead of entrée-sized portions.

Chicken, Pineapple, and Walnut Salad   [Serves 4]

Ingredients:

Package of fresh baby greens                             
4 cooked chicken breasts
1 large can of pineapple, reserve liquid
1 cup of walnuts
Salt and pepper to taste
Assorted dressings: I usually serve ranch, blue cheese, and a vinaigrette

Directions:

On each of the four dinner plates, place the items in the following order: ¼ of the greens as the base, 1 chicken breast cut into bite-sized pieces, ¼ of the pineapple also cut into bite-sized pieces, ¼ cup of walnuts, and salt and pepper. Drizzle some reserved pineapple liquid over each. Serve with choice of dressing. [I prefer the ranch as I think it best complements these particular ingredients.]

I hope you enjoy this simple salad. I think of Rena who passed away a few years ago and am always reminded of her grace and generosity.