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Tuesday, March 10, 2009

Chicken Salad (w/ Fruit)

Makes about 6 servings

2 lbs Raw chicken breast
2 cups Chopped celery
3 Bread and Butter pickles, (abt 24 slices), diced
3 Green onions, chopped
15 oz Pineapple tidbits, drained
2 oz Sliced almonds, toasted
1 ½ cup Seedless red grapes
1 Apple, chopped
8 oz Water chestnuts, drained
1 cup Mayonnaise
2 tsp Sugar
½ tsp Salt
1/8 tsp Pepper

Boil raw chicken in salted water for one hour; drain water and de-bone chicken. Cut chicken into bite-sized pieces. In a large bowl, combine chicken, celery, pickles, green onions, pineapple, toasted almonds, grapes, apple and water chestnuts. Set aside. In a small bowl, stir together mayonnaise and sugar. Stir into chicken mixture; add salt and pepper. Cover; refrigerate several hours.

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