Ingredients
-
4
-
4
-
1
-
3
-
1/2
-
1/2
-
3
-
1
-
1/4
-
1
-
-
-
-
-
Directions
Chicken Salad II, I can’t remember where I got this recipe, but it is honestly the best thing I’ve ever tasted and it’s good for you I could live on this chicken salad Try it, you’ll love it!, Divided the recipe and served it over salad greens with garlic toast I was a little cautious about the sweet pickle relish and think I would have preferred the salad without it Thought it needed more pecans
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Steps
|
1
Done
|
Bring a Large Pot of Water to a Boil. |
|
2
Done
|
Add Chicken and Cook Until Thoroughly Cooked and No Longer Pink Inside, Approximately 10 to 15 Minutes. |
|
3
Done
|
Drain, Cool and Chop. |
|
4
Done
|
Place Eggs in a Saucepan and Cover With Cold Water. |
|
5
Done
|
Bring Water to a Boil and Immediately Remove from Heat. |
|
6
Done
|
Cover and Let Eggs Stand in Hot Water For 10 to 12 Minutes. |
|
7
Done
|
Remove from Hot Water, Cool, Peel and Chop. |
|
8
Done
|
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. |
