Fruity Chicken Salad

By BuffieBelinda

I don't like to brag but...Friends have offered to pay me once a week to make this recipe for them. It is hands down the best chicken salad I have ever eaten. It makes a lot, which is great cause people will be fighting you over it!
The most important tip I can give is to make sure you chill it overnight. It's just not the same if you don't.

Ingredients

• 6 boneless, skinless chicken breasts
• 1 20 oz. can pineapple tidbits and its juice
• 1 cup seedless red grapes - cut in half
• 2 TBSP sweet pickle relish
• 1/2 small red onion, finely chopped
• 1 c mayo
• 1/2 c finely chopped pecans if desired
• 1 glove fresh garlic, minced or 1 tsp garlic powder
• 1 tsp salt and pepper

Preparation

Step 1

1. Season chicken with salt, pepper, and garlic
2. Bake @ 350° for 30 minutes
3. Set aside to cool or refrigerate until ready to use
4. When chicken is cool enough to handle, trim off all excess fat and gristle
5. Place chicken in a food processor with sharp rotating blade.
6. Pulse until chicken is ground into small bits
7. In a large bowl, add chicken and all other ingredients and mix well. More salt and pepper may be added at this time, if desired
8. Chill overnight or at least 3 hours
9. Serve on a bed of lettuce with crackers, or oat-nut bread