Pineapple Chicken Salad

Ingredients

• 1 (20 ounce) can pineapple tidbits, drained
• 1 (11 ounce) can mandarin oranges, drained
• 1/2 cup mayonnaise
• 2 teaspoons prepared mustard
• 2 cups shredded cooked chicken
• 1/2 cup thinly sliced celery
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped green bell pepper
• 1/4 cup sliced pitted ripe olives
• 1 tablespoon finely chopped onion
• 6 leaves lettuce
• 1 cup croutons (optional)

Directions

Combine drained pineapple and mandarin oranges in a bowl; cover with plastic wrap and refrigerate 8 hours to overnight.

Stir mayonnaise and mustard together in a bowl; add chicken, celery, mushrooms, green bell pepper, olives, and onion. Stir mixture until evenly mixed. Cover bowl with plastic wrap and refrigerate 8 hours to over night.

Stir pineapple and oranges into the chicken mixture to coat. Spoon into lettuce leaves and top with croutons to serve.