Summer Chicken Salad

This is a wonderful chicken salad to prepare for company and serve with croissants and a green salad.

INGRIDIENT

1 ½ pounds boneless chicken breast halves - cooked, cooled and cubed

1 (8 ounce) can mandarin oranges, drained

1 (8 ounce) can pineapple chunks, drained and cut in half

½ cup chopped pecans

1 cup light mayonnaise

2 teaspoons dried dill weed

2 teaspoons white sugar

Step: 1

In a large mixing bowl, combine the chicken, oranges, pineapple and pecans.

Step: 2

Whisk together the mayonnaise, dill weed and sugar. Add to the chicken mixture, toss well and refrigerate over night so flavors may blend.

Per Serving: 243 calories; protein 24.1g; carbohydrates 10.8g; fat 11.3g; cholesterol 63.8mg; sodium 55.8mg.

1-2-3 Jambalaya Author : From the Kitchen at Johnsonville Sausage