Chicken Salad - J.W. Renfroe Pecan Co.

November 03, 2020

Chicken Salad

This chicken salad comes together fast. The pineapple, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter lettuce.


• 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

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