Chicken Salad
Whole Fryer Chicken cooked, deboned & cubed
1 (8 oz.) can chunk pineapple
1 c. chopped celery drained
1 c. chopped celery drained
½ c. chopped pecans
1 c. mayonnaise
1 c. white/red seedless grapes, halves
Combine chicken, celery, grapes, pineapple and nuts, tossing to blend. Stir in mayonnaise. Refrigerate until serving time. Serve as a sandwich or on a lettuce leaves. Makes 20 servings
Note: Real good to serve on croissant rolls and served with mixed fruit
Combine chicken, celery, grapes, pineapple and nuts, tossing to blend. Stir in mayonnaise. Refrigerate until serving time. Serve as a sandwich or on a lettuce leaves. Makes 20 servings
Note: Real good to serve on croissant rolls and served with mixed fruit
Quick Tips: I like to cook the chicken in a crockpot the day before you need it. You can also cook 4 large chicken breasts on the stove.
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