Chicken Salad 1 8 oz can Pineapple Tidbits4 Cups Cooked Chicken1/4 Cup Celery, chopped1/3 Cup Almonds, slivered and toasted2/3 Cup Mayonnaise1 Tbsp Dijon Mustardsalt to taste Drain Pineapple, reserving 2 Tbsp. juiceCombine pineapple, chicken, next 4 ingredients.Combine reserved pineapple juice, mayo, mustard and salt.Add chicken and mix well.
http://bleu rendezvous.com French Chef Christian Vivet and his wife Mari are open on Sanibel, post Ian and better than ever. The new location is behind a cute art gallery at 751 Tarpon Bay Road on Sanibel. Once you step in your are instantly transported to France. No detail is spared from the french tablecloths to small vases with fresh flowers,
Spring Chicken Soup 2 Tbsp Olive Oil1 lb. Chicken Cutlets2 Medium Leeks, thinly sliced2 Stalks Celery, chopped1 Onion, chopped2 Cloves Garlic, minced8 Cups Chicken Broth1 Cup Brown Rice1 Bunch Asparagus, cut into 1" pieces1 Bunch Baby Spinach, stems removed1 Cup Parsley, chopped1 Cup Parmesan Cheese, grated Heat oil, add chicken and brown on both sides. Remove from pan.Add leeks, onion,