In keeping with the tropical vibe, I decided to make this tropical fruity chicken salad. My mom had made if for me last month and she had gotten the recipe from a friend. I am not normally a fan of fruited chicken salad, but this one was so amazing! So simple, but so delicious! It would be great for an appetizer, bridal shower, or afternoon tea as well. And don’t think this is too dainty and just for the ladies because Adam devoured it and kept going back for more (as did I)!!
Tropical Chicken Salad
Source: My mom’s friend
2 large chicken breasts, baked & shredded
1 stalk celery, chopped
1 cup pineapple tidbits, drained (approx. 8 -10 oz.)
1 cup black seedless grapes, quartered
1/2 cup light mayonnaise
1/4 tsp. kosher salt
1/4 tsp. fresh ground black pepper
1/2 cup chopped pecans
Bake Chicken at 350 degrees for approx. 20-25 minutes until cooked through. Allow to cool & shred. In a large bowl add all ingredients and toss to combine. Chill for at least 10-15 minutes to allow flavors to marry. Serve with crackers, on a bed of lettuce, or as a sandwich.