BROWSE THE COLGIN COOKBOOK

CHICKEN PECAN SALAD

(serves  6-8 )

Ingredients:
2 cups cooked chicken breast, chopped
1 cup chopped pecans
1 cup chopped celery
1 cup chopped pineapple
½ cup mayonnaise
2 eggs, hard- cooked
¼ teaspoon COLGIN WORCESTERSHIRE SAUCE

Instructions:
Mix mayonnaise and Worcestershire sauce together. In large bowl combine all ingredients and chill 1 hour. Serve on lettuce leaves or crackers.