Ingredients

The following ingredients have 6 Servings
  • 3 cups of chopped chicken (we used 2 large baked breasts)
  • 1/2 cup of celery - washed and chopped
  • 1/2 cup of red bell pepper - washed and chopped
  • 1/2 cup of green onions - peeled and chopped
  • 1/2 cup of carrots - peeled and chopped
  • 1/2 cup of green and black grapes - washed and chopped
  • 1/2 cup honey crisp apple - washed and chopped
  • 1/2 cup of pineapple chunks - drained
  • FOR THE DRESSING:
  • 1/2 cup of Mayonnaise
  • 1/3 cup of franks Buffalo sauce
  • 1 1/2 Tablespoons of sugar
  • 1/8 cup of pineapple juice
  • 1 teaspoon of rice wine vinegar
  • 1/4 teaspoon of minced garlic

Instruction

  • If you're baking the chicken breasts, place the breasts in a glass dish, sprinkle with salt and pepper, and bake on 400 degrees for about an hour, or until the juices run clear. Remove from oven and let cool before chopping. If you're buying already prepared chicken breasts, just remove the skin, and place on a chopping mat, and cut chicken into small bite size pieces.  Place chicken in a large serving bowl, and add the chopped celery, red bell pepper, green onions, carrots, green and black grapes, apple, and pineapple chunks.  Place bowl in the refrigerator while you make the dressing. In a small bowl, whisk together the mayonnaise, buffalo sauce, sugar, pineapple juice, vinegar, and minced garlic, until smooth and creamy.  Remove the bowl of chicken salad from refrigerator, and pour the dressing over the chicken salad. Toss with two spoons to coat chicken, fruit and vegetables in dressing.  Serve immediately, or cover and place in the refrigerator until ready to serve.  When ready to serve, stir the chicken salad well before placing on bread, rolls, croissant's, or on a bed of lettuce.  May be kept in the refrigerator for up to 3 days.