• 6 chicken breasts
• 1 cup chopped sweet pickles
• 1 cup chopped pecans
• 1 cup finely chopped celery, divided
• 1 tsp. salt
• 1 cup mayonnaise
• 16 oz. can crushed pineapple, drained
• 1 large onion
• 1 tsp. black pepper
• 6 chicken breasts
• 1 cup chopped sweet pickles
• 1 cup chopped pecans
• 1 cup finely chopped celery, divided
• 1 tsp. salt
• 1 cup mayonnaise
• 16 oz. can crushed pineapple, drained
• 1 large onion
• 1 tsp. black pepper
1. Combine chicken breasts, 1/2 cup chopped celery, onion, salt and pepper in a large stockpot
2. Fill with water and boil until tender
3. Remove chicken (discard vegetables)
4. De-bone and finely chop chicken
5. Add pickles, pecans, remaining 1/2 cup celery and pineapple
6. Add enough mayonnaise to suit your taste
7. Serve with your favorite crackers