Lo-Cal Chicken Salad

1. 1

   Place chicken breasts in a 3-quart saucepan with just enough water to cover. Add the salt. Bring to a boil.

2. 2

   Lower heat, cover and simmer until chicken is no longer pink when pierced with a fork. Remove chicken to platter to cool. In a large mixing bowl, combine the pineapple, celery, onions, oil, soy sauce and vinegar. When the chicken is cool enough to handle, cut it into 3/4-inch cubes. Add the cubed chicken to the pineapple mixture and toss to mix thoroughly.

* Per serving · 4 servings · Values may vary.

No additional tips available.