Chicken Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 1/2 lbs boneless skinless chicken breasts
• 0.333 (20 1/16 ounce) can crushed pineapple, drained
• 1/2 bell pepper, chopped finely
• 4 -5 stalks celery, chopped finely
• 1 bunch green onion, sliced
• 1 cup grapes, halved
• 1 cup pecans, toasted with salt and sugar, chopped
• 1/3-1/2 garlic clove, pressed
• 1/4 cup fresh sweet basil leaves, chopped
• 1 teaspoon lawry's seasoned salt, to taste or
• 1 teaspoon tony chachere's seasoning, to taste
• 1 (8 ounce) package low-fat cream cheese
• 1/3 cup light mayonnaise
• 1/3 cup light sour cream

Recipe

• 1 either boil chicken with 1/2 an onion and a little celery in salted and peppered water for 20-30 minutes until tender. if you do this, be sure and freeze your yummy broth for later use.
• 2 or you may drizzle chicken with olive oil, salt and pepper well, and bake at 350 for 25 to 30 minutes or until juices run clear.
• 3 chop or shred chicken. do it the way you like.
• 4 combine mayonaisse, sour cream(start with 1/3 cup of each),cream cheese, pineapple, season salt or tony's(use tony's if you like a kick), basil, and garlic.
• 5 to toast pecans, put in a cast iron skillet with a little butter, sprinkle with salt and sugar, and heat just a few minutes, stirring until til they very slightly brown. do not overcook. remove and chop.
• 6 combine this with chicken, pecans, and vegetables.
• 7 adjust seasonings and creaminess with equal parts sour cream and mayonaisse to taste.
• 8 fold in grapes. add more grapes and pecans if you like.