Recipe for cooking pine cone inn chicken salad

Super Salad Recipes :: Copy-Cat Salads

Pine Cone Inn Chicken Salad

Source: Pine Cone Inn Prescott, Arizona

1 whole chicken, fully cooked (or 2 C.
    cooked and diced)
1 C. crushed pineapple, drained
3 stalks celery, diced
1/2 to 1 C. mayonnaise, or to taste
Salt and white pepper, to taste

Separate chicken meat from the bone and chop into 1/4- to 1/2-in. pieces. Place in a lrg. bowl and add the crushed pineapple and diced celery. Add mayonnaise to desired consistency. Season with salt and white pepper. Garnish, if desired, with hardboiled eggs, tomato wedges, pickles, beets or fresh melon.

Makes approximately 6 to 8 servings.