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Cook the chicken breast in a shallow pan at 350° F. till all pink is gone
approximately 35 minutes. Cool and Chop into small pieces approximately ¼ inch
cubes.
Chop the celery and the pecans separately into small pieces.
In a large glass bowl combine the sweet pickle relish, minced garlic, and
mayonnaise till well blended.
Hard boil the eggs cool and peel and rinse and chop coarsely with a chopping
knife.
Add the chicken, celery, pecans and blend thoroughly. When well blended fold
in the eggs gentle.
Add salt and pepper to taste.
Serves 4 people
Serve on bread as chicken salad sandwich or as a main dish or side dish with
another salad.
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