Chicken Salad II

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.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 352 Calories

Ingredients

• 1 cup chopped pecans
• 4 eggs
• ¼ cup chopped fresh cilantro
• 4 skinless, boneless chicken breast halves
• ½ cup mayonnaise
• 3 green onions, chopped
• 1 (8 ounce) can pineapple chunks, juice reserved
• ½ cup sweet pickle relish
• 3 stalks celery, thinly sliced
• 1 red apple, diced
• fajita seasoning to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.