Can be put atop a bed of lettuce and served with crackers or can be made into a luscious sandwich with either mini or full sized croissants.
I guarantee your family and guests will love it.
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- 4 - 6
- split chicken breasts
- 1 lrg. can(s)
- crushed pineapple drained (reserve liquid)
- 1/2 lb
- fresh green seedless grapes, quartered
- 4 stalks
- celery cut lengthwise and sliced
- 1/2 c
- craisins any flavor
- 1/2 c
- walnut pieces
- 1 1/2 c
- mayonnaise, light
- 1 Tbsp
- chicken base
1Cook chicken breasts in 1 tablespoon chicken base for 1 hour. Remove from pan and allow to cool.
When ccoled remove skin and bones and dice Chicken.
2Add over half of a large can of drained crushed pineapple to chicken.
3Add sliced celery, green grapes, craisins,and walnuts to chicken and toss together.
4For dressing mix mayonaise and slowly add reserved pineapple juice a little at a time, until desired consistancy. Make sure dressing does not get too thin, if so just add additional mayonaise.
5Pour into chicken mixture until well coated. The pineapple juice and mayonaise make this salad. Salt and pepper if you wish.