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Friday, June 28, 2013

Pineapple-Pecan Chicken Salad


Pineapple-Pecan Chicken Salad

3 c. chopped cooked chicken breasts
1 c. finely chopped celery
2 green onions, sliced (about 3 T.)
2 T. finely chopped green pepper
1 tsp. salt
Dash of black pepper
1/2 c.Low fat mayonnaise
1/2 c. chopped pecans
1 (20 oz.) can pineapple tidbits, drained
2 T. lemon juice


Directions
1. Combine chicken, celery, green onion, green pepper, salt, black pepper, and mayonnaise in a bowl; mix well. Stir in pecans, pineapple, and lemon juice.

2. Chill for about 30 minutes before serving.

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