Chicken 'n Fruit Pinwheels

----This was an entry in RSC #10.

• Ready In: 45 mins
• Serves: 15
• Yields: 50 1/4

Ingredients

• 2  cups  roasted chicken breast, diced
• 1 1⁄3 cups pineapple, finely diced (canned in own juice)
• 2⁄3 cup red onion, finely diced
• 2⁄3 cup celery, finely diced
• 1⁄2 cup pecans, diced
• 1⁄2 cup golden raisin, diced
• 1⁄2 large  royal gala apples, diced
•  salt & fresh ground pepper

• Dressing

• 1  cup mayonnaise (Hellmans)
• 3  tablespoons  pineapple juice
• 3  tablespoons Dijon mustard

Directions

1. Mix the first list of ingredients in a medium size bowl.
2. I drained the pineapple and pressed as much juice from it as I could. Saved the juice to use some in dressing.
3. Then make the dressing and add to the chicken and fruit mixture.
4. I had the bakery dept slice a loaf of bread horizontally, then I cut the ends off.
5. Spread the chicken mixture on each slice and then roll.
6. I used an electric knife to slice the pinwheels.
7. Amount of pinwheels will vary according to the type of bread you use and thickness of slices. I got 5 1/4-inch pinwheels out of one slice of bread using 1/3 cup of mixture.