Chicken Salad II
INGREDIENTS (Nutrition)
* 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
* 1/4 cup chopped fresh cilantro
* 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.