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Chicken Salad II recipe

8 servings

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

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.