Chicken Salad II recipe

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Ingredients

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

Nutrition Info

351.9 calories
carbohydrate: 15.8 g
cholesterol: 127.4 mg
fat: 26.3 g
fiber: 2.5 g
protein: 15.8 g
saturatedFat: 4.1 g
servingSize: -
sodium: 332.6 mg
sugar: 11.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

Awesome chicken salad!

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