What’s For Lunch? Kinda’ Fruity Chicken Salad

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 
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!


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