Tropical Chicken Salad

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 1 1/2 lbs boneless skinless chicken breasts, uncooked
• 1 cup pineapple chunk
• 3/4 cup canned artichoke heart, not marinated, sliced
• 3/4 cup cucumber, sliced thin and quartered
• 3/4 cup green grape, sliced
• 3/4 cup peach, diced
• 2 tablespoons shallots, minced
• 1 garlic clove, minced
• 1 teaspoon celery leaves, dried
• 2 teaspoons sea salt, ground
• 1/2 teaspoon black peppercorns, ground
• 1/2 teaspoon dill leaves, dried
• 3/4 cup mayonnaise
• 4 ounces laughing cow light swiss cheese, 4 wedges
• 2 teaspoons lemon juice

Recipe

• 1 grill 1 1/2 inch thick chicken breasts in george foreman grill on medium, for 12 minutes or until juice runs clear. cool and cut into 1/2 inch pieces and chill in refrigerator til time to use.
• 2 in a large bowl combine 2 tbs. minced shallots, 1 minced clove of garlic, 1 teaspoon celery leaves, 2 teaspoons sea salt, 1/2 teaspoons ground pepper, 1/2 teaspoons dill leaves, 3/4 cup mayonaise (i use mayonaise with extra-virgin olive oil in it).
• 3 then add 4 wedges of the cheese and 2 teaspoons of lemon juice. mix well until the cheese is well incorporated with the mayo mixture and is creamy.
• 4 next take chicken from the refrigerator and add pineapple chunks, sliced artichokes, sliced and quartered cucumbers, sliced grapes, and diced peaches.
• 5 add mayonaise mixture and toss with chicken and fruits and veggies.
• 6 chill for 2- 3 hours and serve on croissants, breads of your choice or on a bed of romaine or spinach leaves and sliced grape tomatoes for garnish. add a bunch of red grapes too for color.