Pineapple Chicken Salad - cooking recipe

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)

Preparation

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.