• 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