Chicken Salad
Originally submitted by Ron and modified by Kaboose.com
Average User Rating:
Tender chicken teams up with crunchy celery, cilantro, pecans, cilantro, tangy pineapple and crisp red apple for a burst of flavour that will awaken your taste buds.
Ingredients
- 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
Cooking Instructions
- 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.
- 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.
- 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.
Nutrition Facts
Servings per Recipe: 8
Amount Per Serving
- calories: 364cal
- total fat: 27.2g
- cholesterol: 144mg
- sodium: 328mg
- carbohydrates: 16.3g
- fiber: 2.7g
- protein: 15.9g
Preparation Time: 30 min.
Ready In: 30 min.
Servings: 8
Ready In: 30 min.
Servings: 8
Serve it With:
Spinach Mostaccioli
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Chunky Chicken Pasta Salad
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