Post by cuteascountry_Shortcake on Sept 20, 2005 17:20:05 GMT -6
I've fixed the first recipe more often than the second recipe, but both are good. Mary H from Alabama
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 cup chopped pecans salt and lemon pepper to taste
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), pecans with salt and lemon pepper seasoning to taste..
Hawaiian Chicken Salad 2 (3 ounce) packages cream cheese, softened 1/3 cup creamy salad dressing, e.g. Miracle Whip T 1 (8 ounce) can pineapple tidbits, juice reserved 3 (5 ounce) cans chunk chicken, drained 1 cup blanched slivered almonds 1 1/2 cups seedless grapes, halved
In a medium bowl, beat cream cheese until fluffy. Mix in salad dressing and 2 tablespoons reserved pineapple juice. Stir in the pineapple tidbits, chicken, almonds, and grapes until evenly coated. Chill until serving.
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