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Chicken Salad Recipe

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This recipe for Chicken Salad, by , is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leesa Williams

Category:
Category:

Ingredients:  
Ingredients:  
4 large boneless, skinless chicken breast halves
1 small onion
1 rib celery with top
5 chicken bouillon cubes
2 c. seedless grape halves (red or Green)
1 c. crushed pineapple, drained
1 c. celery, chopped
2 c. mayonnaise
1 c. pecans, chopped
salt & pepper to taste

Directions:
Directions:
Rinse the chicken. Combine the chicken, onion, rib celery & bouillon cubes with enough water to cover in a stockpot. Cook over medium heat until chicken is tender. Drain, discarding the vegetables. Chop the chicken into bite-size pieces or shred. Combine the chicken, grapes, pineapple, 1 c. celery & pecans, & mix gently. Stir in the mayonnaise, salt & pepper. Chill covered until serving time.

Personal Notes:
Personal Notes:
This is beautiful served in a fresh pineapple half, or an avocado half.

 

 

 

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