Pine Cone Inn Chicken Salad recipe

Source: Pine Cone Inn – Prescott, Arizona

1 whole chicken, fully cooked (or 2 cups
    cooked 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 taste

Separate 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.