Ingredients

• 2 c. Chicken TVP rehydrate
• 1/2 c. THRIVE Pineapple - chopped and rehydrated
• 1/3 c. Seedless Raisins
• 1/3 c. THRIVE Red Seedless Grapes - Optional replacement for the raisins - rehydrate
• 1/4 c. Macadamia Nuts
• 3/4 c. Key Lime Vegenaise
• Key Lime Vegenaise
• 1 c. Vegenaise
• 1/3 c. Key Lime Juice
• 2 dashes Paprika

Directions

1. Key Lime Vegenaise
2. Mix the vegenaise with the key lime juice until it is the fully mixed.
3. Mix paprika in with the mayonnaise and refrigerate until ready to use.
4. Key West Chicken Salad
5. Chop the pineapple chunks into smaller pieces.
6. Rehydrate the chicken TVP and pineapple chunks with enough water to fully cover the chicken and pineapple. (Stir occasionally)
7. When fully rehydrated (reconstituted) drain off any excess water and add to a large bowl.
8. Chop macadamia nuts into smaller pieces and put in large bowl. (I use a ziploc bag and a roller to break them up smaller.)
9. Add raisins to the large bowl. (Rehydrate grapes if using this option then add to the bowl)
10. After all ingredients are in the bowl, begin adding the key lime vegenaise. Mix thoroughly.
11. *Depending on your taste, you may need to adjust the amount of key lime vegenaise. If it seems a little dry, add a little more.
12. Refrigerate to chill and then serve with your favorite crackers, pretzels or melba toast.