Chicken Salad II

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!

• Ready In: 30 mins
• Serves: 8

Ingredients

• 4  boneless skinless chicken breast halves
• 4  eggs
• 1  red apple, diced
• 3  green onions, chopped
• 1⁄2 cup  sweet pickle relish
• 1⁄2 cup mayonnaise
• 3  stalks celery, thinly sliced
• 1 (8 ounce) can pineapple chunks, juice reserved
• 1⁄4 cup  chopped pecans
• 1  teaspoon  fajita seasoning mix

Directions

1. Bring a large pot of water to a boil.
2. Add chicken and cook until thoroughly cooked and no longer pink inside, approximately 10 to 15 minutes.
3. Drain, cool and chop.
4. Place eggs in a saucepan and cover with cold water.
5. Bring water to a boil and immediately remove from heat.
6. Cover and let eggs stand in hot water for 10 to 12 minutes.
7. Remove from hot water, cool, peel and chop.
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.