Ingredients:
3 cooked boneless, skinless chicken breasts
oven-roasted pecans (or other nut of your choice)
approximately 1 1/2 cups mayonnaise (more or less, to your liking)
8 oz can of crushed pineapple
3 tablespoons applesauce
Preparation:
Cook chicken and shred or cut up finely (I used a mini food processor)
Add crushed pineapple
Roast pecans in oven. When you can smell them, they are probably finished. Be careful not to scorch them. (Although I do enjoy the smokey quality of the ones which are slightly over-cooked.)
Chop nuts, coarsely or finely, depending on your taste.
First, add 3 tablespoons applesauce. Then add mayo until you reach your desired consistency. (Some people are funny about a little or a lot of mayo in their chicken salad, so add however much makes you happy.)
Mix thoroughly…
And enjoy!
Stories of the Scotts 