Chicken Salad
Prep Time: 30 Minutes
Ready In: 30 Minutes
Makes: 8 servings
Ingredients
4 skinless, boneless chicken breast halves;
4 eggs;
1 red apple, diced;3 green onions, chopped;
1/2 cup sweet pickle relish;1/2 cup mayonnaise;
3 stalks celery, thinly sliced;
1 (8 ozs) can pineapple chunks, juice reserved;
1/4 cup chopped fresh cilantro;1 cup chopped pecans;
1 tspn fajita seasoning to taste;
Directions .
Bring a large pot of water to a boil.
Add chicken and cook until thoroughly cooked and no
longer pink inside, approximately 10 to 15 minutes.
Drain, cool and chop.
Place eggs in a saucepan and cover with cold water.
Bring water to a boil and immediately remove from heat.
Cover and let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water, cool, peel and chop.
 In a large bowl, mix together the chicken, sliced eggs,
apple, onions, relish, mayonnaise, celery, pineapple
(with just a little juice for flavor), cilantro, pecans and
fajita seasoning to taste.

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Seafood Pasta Salad 
2 c Pasta, tri-colored spiral
1 c Shrimp, cooked
1/3 c Green pepper, diced
1/4 c Carrots, sliced
1/2 c Zucchini, sliced
1/3 c White wine worcestershire
1/3 c Mayonnaise
salt and pepper to taste * cook pasta according
 to package directions ** 1 can (6 1/2oz.) tuna,
 drained and flaked can be used for shrimp. ***
 Lea & Perrins White Wine Worcestershire Sauce.
 In a mixing bowl, combine pasta, shrimp or tuna,
 bell pepper, carrots and zucchini. Add Worcestershire,
 mayonnaise, salt and pepper and toss lightly to combine.
 Refrigerate at least 30 minutes before serving

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