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    You are in: Home / Recipes / Chicken Salad II Recipe
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    Chicken Salad II

    Chicken Salad II. Photo by PaulaG

    1/1 Photo of Chicken Salad II

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    crazycookinmama's Note:

    I can't remember where I got this recipe, but it is honestly the best thing I've ever tasted...and it's good for you. I could live on this chicken salad. Try it, you'll love it!

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    Units: US | Metric


    1. 1
      Bring a large pot of water to a boil.
    2. 2
      Add chicken and cook until thoroughly cooked and no longer pink inside, approximately 10 to 15 minutes.
    3. 3
      Drain, cool and chop.
    4. 4
      Place eggs in a saucepan and cover with cold water.
    5. 5
      Bring water to a boil and immediately remove from heat.
    6. 6
      Cover and let eggs stand in hot water for 10 to 12 minutes.
    7. 7
      Remove from hot water, cool, peel and chop.
    8. 8
      In a large bowl, mix together the chicken, sliced eggs, apple, onions, relish, mayonnaise, celery, pineapple (with just a little juice for flavor), cilantro, pecans and fajita seasoning to taste.

    Ratings & Reviews:

    • on April 07, 2005


      Divided the recipe and served it over salad greens with garlic toast. I was a little cautious about the sweet pickle relish and think I would have preferred the salad without it. Thought it needed more pecans.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Salad II

    Serving Size: 1 (189 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 232.2
    Calories from Fat 96
    Total Fat 10.7 g
    Saturated Fat 1.9 g
    Cholesterol 143.7 mg
    Sodium 315.3 mg
    Total Carbohydrate 17.2 g
    Dietary Fiber 1.5 g
    Sugars 10.0 g
    Protein 17.6 g

    The following items or measurements are not included:

    fajita seasoning mix

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