Pineapple Chicken Salad

1. 1

   Place chicken breasts in pot; cover with broth.

2. 2

   Cover and simmer until tender, about 45 minutes.

3. 3

   Cool.

4. 4

   Save broth for future use or as soup.

5. 5

   Skin chicken and dice into bite-size pieces.

6. 6

   Toast almonds in 325u00b0 oven until golden; cool.

7. 7

   Combine chicken, fruit, almonds and mayonnaise.

8. 8

   Grind pepper over it. Mix well.

9. 9

   Refrigerate.

10. 10

    Makes about 2 1/4 quarts or nine 1 cup servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.