Ingredients
- 6 boneless chicken breasts
- 2 cups mayonnaise *preferred Hellman's
- 62 red grapes
- 1 cup celery
- 20 ounce can crushed pineapple in heavy syrup-undrained
- (opt'l) can add chopped pecans, almonds, or walnuts
Servings:
Instructions
- Boil chicken in stockpot covered with water until cooked through, about 45 minutes. Cool and shred chicken. Dice celery and cut grapes in half. Measure 2 cups mayonnaise in measuring cup. Add all ingredients together in large bowl and mix gently. Cover and place in refrigerator overnight. Spread on croissants when ready to serve. Enjoy!
- **Alternate cooking method- bake chicken breasts in oven for 45-50 minutes. Speed Method-use a store bought whole Rotisserie Chicken. Shred chicken and follow directions for recipe.
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