Presented by: Chef Sherry Jefferson, White House Café, Yakima WA

serves 8

Ingredients

• 6 cups cooked chicken breasts
• 3/4 cup diced celery including celery leaves
• 3/4 cup drained crushed pineapple
• 1/2 cup slivered almonds
• 1 1/2 cup mayonnaise
• 8 leaves of fresh green leaf lettuce
• 16 slices of extra thick cut pilgrim bread from the Buhrmaster Baking Co.

Preparation

Season chicken as desired and cook at 350°F for 40 minutes. Combine in medium mixing bowl: diced chicken breasts, celery, pineapple, almonds, and mayonnaise. Mix well. Chill for 1 hour. Serve on sandwich made with extra thick cut pilgrim bread or create a Chicken Salad on a bed of greens.