Chicken Salad II
Description
This delicious chicken salad is bursting with different flavors and textures: tender chicken teams up with crunchy celery, nutty pecans, pungent cilantro, tangy pineapple, spicy green onion and sweet red apples for an unforgettable treat.
Ingredients
•
4 skinless, boneless chicken breast halves
•
4 eggs
•
1 red apple, diced
•
3 green onions, chopped
•
1/2 cup sweet pickle relish
•
1/2 cup mayonnaise
•
3 stalks celery, thinly sliced
•
1 (8 ounce) can pineapple chunks, juice reserved
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1/4 cup chopped fresh cilantro
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1 cup chopped pecans
•
fajita seasoning to taste
Directions
1
Bring a large pot of water to a boil. Add chicken and cook until thoroughly cooked and no longer pink inside, approximately 20 minutes. Drain, cool and chop.
2
Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
3
In a large bowl, mix together the chicken, sliced eggs, apple, onions, relish, mayonnaise, celery, pineapple (with just a little juice for flavor), cilantro, pecans and fajita seasoning to taste.