Tuesday, August 21, 2007

My Favorite Chicken Salad Recipe

Chicken Salad

Whole Fryer Chicken cooked, deboned & cubed
1 (8 oz.) can chunk pineapple
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

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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