Pineapple Chicken Salad

Ingredients

• 11 ounce mandarin orange segents drained canned
• 0.5 cup celery thinly sliced
• 1 cup croutons 
• 0.5 cup mushrooms fresh sliced
• 0.3 cup bell pepper green chopped
• 6 leaves lettuce 
• 0.5 cup mayonnaise 
• 2 teaspoons mustard prepared
• 0.3 cup olives pitted ripe sliced
• 1 tablespoon onion finely chopped
• 20 ounce dole pineapple tidbits drained canned
• 2 cups meat from a rotisserie chicken shredded cooked

Equipment

• bowl
• plastic wrap

Directions

1. Combine drained pineapple and mandarin oranges in a bowl; cover with plastic wrap and refrigerate 8 hours to overnight.
2. 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.
3. Stir pineapple and oranges into the chicken mixture to coat. Spoon into lettuce leaves and top with croutons to serve.