How to Make Chicken Salad II - A Step-by-Step Guide

Chicken salad is a classic dish that can be enjoyed in a variety of ways. Whether served on a bed of greens, sandwiched between two slices of bread, or simply enjoyed on its own, this versatile dish is perfect for any occasion. While there are countless variations of chicken salad, today we will be sharing a recipe for Chicken Salad II, a delicious and nutritious twist on the traditional dish.

What sets Chicken Salad II apart from other recipes is its blend of fresh and flavorful ingr...

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Ingredients

  • 4 skinless, boneless chicken breast halves
  • 4 eggs
  • 1 red apple, diced
  • 3 green onions, chopped
  • ½ cup sweet pickle relish
  • ½ cup mayonnaise
  • 3 stalks celery, thinly sliced
  • 1 (8 ounce) can pineapple chunks, juice reserved
  • ¼ cup chopped fresh cilantro
  • 1 cup chopped pecans
  • fajita seasoning to taste

Information

  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    352 cal.

    • Total Fat: 26g
    • Saturated Fat: 4g
    • Cholesterol: 127mg
    • Sodium: 333mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 3g
    • Total Sugars: 12g
    • Protein: 16g
    • Vitamin C: 6mg
    • Calcium: 45mg
    • Iron: 2mg
    • Potassium: 280mg