Chicken, cooked and shredded (1.5 to 2 lbs)
Lemon Pepper Seasoning (2 Tablespoons)
Can Crushed Pineappled, drained
Chopped Pecans (1.5 to 2 cups)
Mayo (enough to make the mixture stick)
Squeeze of fresh lemon juice before serving
Mix all ingredients and chill overnight. Serve with croissants. Let me know if you love it, I know you will.
4 comments:
I've put grapes or apples in chicken salad before but I've never had it with pineapple. Sounds interesting. I'll have to remember this next time I whip up some chicken salad. Thanks for the recipe!
I definately will be over for some chicken salad.... love it but have never added pineapple. I will have to try that twist. Thanks for the recipe and your friendship.
Thank you for the idea, I needed some for out trip.
When I was working, there was a little sandwich shop we would go to... they had the BEST chicken salad. And I'm not really a big fan of chicken salad but this stuff was divine! Big chunks of chicken... it was served on a HUGE toasted bagel with slices of bacon and cheddar cheese... plus lettuce and tomato. OMGosh it was sooooo yummy.
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