GAIL'S PINEAPPLE CHICKEN SALAD

GAIL'S PINEAPPLE CHICKEN SALAD image

Yield 4-6 servings

Number Of Ingredients 14

Previous Next

6 whole bone-in skin-on chicken breasts
2 bay leaves
1/2 teaspoon white pepper
1 tablespoon salt
water
celery salt
3/4 cup mayo (if salad is dry, add more)
1/2 cup white seedless grapes, cut in half
1/2 cup red or black seedless grapes, cut in half
1 20-oz. can crushed pineapple, drained
2 12-oz. cans of mandarin oranges, drained
Whole fresh pineapples
Salad greens, fresh fruit (respberries, blueberries, strawberries) for garnish
toasted pecans, chopped

Steps:

Put chicken in pan. Add enough water to cover. Add bay leaves, pepper and salt. Simmer gently until chicken in cooked (about 15-20 minutes). Remove from water, cool slightly. De-bone chicken and remove skin. Sprinkle with celery salt hile still warn. Cut chicken into medium sized pieces. While chicken is cooking, in large mixing bowl, combine mayo, grapes and crushed pineapples. Fold in chicken chunks. Add mandarin oranges and toss gently. Refigerate to chill at least one hour. Using whole fresh pineapples, clice in half lengthwise. Do not remove green leaves at top. Remove tough center core, leaving fruit intact. Cut under and around the fruit, cubinb it in the shell. Heap a generous scoop of chicken salad atop each pineapple half. Garnish with greens and fruit. Toasted nuts can be sprinkled on top, if desired. Serve with banana bread