Chicken Salads - from the wedding

1 can diced tomatoes and 1 can green chilies (drained)
1/2 C mayonnaise
1 TBS honey
1 lg can chunk chicken breast (break up with fork)
1 C celery (diced)
1 C grapes (halved)
1/2 C toasted pecans (chopped)
combine tomatoes, mayo, and honey. Stir in chicken, celery, grapes and pecans. Cover
and chill. Maybe served in hollowed out melons, avocado's or papayas. Serves 6
salt and pepper to taste

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1 lg can chicken breast (break up with fork)
1/2 c celery (diced)
1 medium apple (chopped)
1 can pineapple chunks (drained)
2 TBLS plump raisins or cran raisins (whatever you prefer)
2 TBLS toasted sesame seeds
5 TBLS mayonnaise
1/2 teaspoon curry powder
combine chicken, celery, apple, pineapple, raisins and 2/3 of the sesame seeds in large
bowl. Mix mayo and curry powder. Pour mayonnaise over chicken mixture and toss to coat. Sprinkle with remaining sesame seeds.
salt and pepper to taste
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1 lg can chicken breast (break up with fork)
4 TBLS mayonnaise
1/2 C celery (diced)
1/2 C red onion (chopped)
1 C fresh tomatoes (chopped)
combine chicken, celery, onion, mayo together, fold in tomatoes. Salt and pepper to taste.
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Salads taste good with fresh rolls, pita breads, crackers and fresh romaine salads.