Name: Chicken Salad II
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Skinless, boneless chicken breast halves - 4; Eggs - 4; Red apple, diced - 1; Green onions, chopped - 3; Sweet pickle relish - ½ cup; Mayonnaise - ½ cup; Celery, thinly sliced - 3 stalks; Pineapple chunks, juice reserved - 1 (8 ounce) can; Chopped fresh cilantro - ¼ cup; Chopped pecans - 1 cup; Fajita seasoning to taste - 1 cup

Ingredients for - Chicken Salad II

1. Skinless, boneless chicken breast halves 4

2. Eggs 4

3. Red apple, diced 1

4. Green onions, chopped 3

5. Sweet pickle relish ½ cup

6. Mayonnaise ½ cup

7. Celery, thinly sliced 3 stalks

8. Pineapple chunks, juice reserved 1 (8 ounce) can

9. Chopped fresh cilantro ¼ cup

10. Chopped pecans 1 cup

11. Fajita seasoning to taste 1 cup

How to cook deliciously - Chicken Salad II

1 . Stage

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 . Stage

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 . Stage

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.