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chicken breasts eggs pineapples olives sour cream relish mayonnaise onion green onion spray salt aluminum foil sugar salt pepper
Viewed: 35 - Published at: a year agoIngredients
- 4 boneless chicken breasts
- 2 eggs
- 1 small can of crushed pineapples
- 1/4 jar of sliced olives
- 3 tablespoons of sour cream
- 3 tablespoons of cubed relish
- 4 tablespoons of Hellman's mayonnaise
- *Optional-1/4 onion chopped up finely
- *Optional-1 stem of green onion, chopped finely
- Pam cooking spray
- Seasoning salt, or greek seasoning, or a Mrs. Dash blend, whichever you prefer
- Aluminum foil
- Sugar to taste
- Salt to taste
- Pepper to taste
Method
- Heat your oven to 400 degrees.
- Put your eggs in a boiler with water and cook on high for approximately 13 minutes.
- In a casserole dish or pyrex dish, place the chicken breast side by side in there. Put water in the bottom of the dish. Make sure it is enough to cover the bottom of the dish. Spray your chicken with the Pam cooking spray, then sprinkle the seasoning salt, or the greek seasoning, or the Mrs. Dash blend you choose on top of the chicken. Cover the dish with aluminum foil. This will allow the chicken to cook faster and stay tender. Place in the oven for about 20-25 minutes, or until cook all the way through.
- Meanwhile, take the olives, and dice them into pieces, and set aside. Get your bowl, and put the sour cream and mayonnaise in there. Add your crushed pineapples, relish, diced olives, and onions if you are using them. Once your eggs are done, rinse with cold water for easier peeling, diced the eggs and put in a the bowl with the mixture. Once your chicken is done, let cool. You can dice the chicken for chunkier chicken salad or, you can chopped them finely for a thinner chicken salad. For either option, once you are finished dicing or chopping add to the bowl with the mixture and stir all ingredients. Add sugar, salt, and pepper to taste. You can add more of any of the ingredients to suit your tastes and desires.
