Pine Cone Inn Chicken Salad
Source: Pine Cone Inn – Prescott, Arizona1 whole chicken, fully cooked (or 2 cupscooked and diced)
1 cup crushed pineapple, drained
3 stalks celery, diced
1/2 to 1 cup mayonnaise, or to taste
Salt and white pepper, to tasteSeparate chicken meat from the bone and chop into 1/4- to 1/2-inch pieces. Place in a large bowl and add the crushed pineapple and diced celery. Add mayonnaise to desired consistency. Season with salt and white pepper. Garnish, if desired, with hardboiled eggs, tomato wedges, pickles, beets or fresh melon.Makes 6 to 8 servings.
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