Annie's Cuisine - 3

HERBED CHICKEN SALAD

6 OZ BONELESS SKINLESS CHICKEN BREAST,
COOKED AND CHOPPED
¼ C SLICED CELERY
¼ C CHOPPED RED ONIONS
3 TBSP LIGHT MAYONNAISE
½ TSP DRIED BASIL LEAVES
2 TBSP RELISH
¼ C SLICED PINEAPPLE
SALT & PEPPER TO TASTE
2 MEDIUM TOMATOES

1. COMBINE CHICKEN, CELERY, ONIONS, RELISH, AND PINEAPPLE IN A MEDIUM
BOWL. ADD COMBINED MAYONNAISE, BASIL, SALT & PEPPER, MIX LIGHTLY. COVER AND REFRIGERATE AT LEAST ONE (1) HOUR.

2. CUT TOMATOES INTO WEDGES, STARTING AT THE TOP OF EACH TOMATO BUT BEING CAREFUL TO NOT CUT ALL OF THE WAY THROUGH TO BOTTOM OF TOMATO.

3. PLACE A TOMATO ON EACH SALAD PLATE, GENTLY SEPARATE WEDGES. FILL EVENLY WITH THE CHICKEN SALAD.

MAKES 2 SERVINGS. ENJOY!