Chicken Salad

Chicken Salad
  • 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


  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.

03/11/2017
Chicken Salad, recipe PT15M PT1H 5 455 calories

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