Josh’s Super-Duper Chicken Salad

•   4 cups minced (using Cusinart) cooked boneless and skinless chicken

•   1 ¼ cups – real mayonnaise

•   About ¾ to 1 cup minced celery

•   1 package of slivered, minced almonds

•   1 to 4 tablespoons of minced onions (depending on how sweet the onions are)

•   3 teaspoons sugar

•   1- 15 1/4 oz can crushed pineapple – drained and chopped

•   2 teaspoons vinegar

•   ¾ - 1 teaspoon salt

•   ½ teaspoon pepper

Cook chicken and mince using Cusinart until you get four cups.  Set aside.

Mix vinegar, sugar, salt, and pepper – blend well

Add mayonnaise, celery, almonds, onions, and pineapple – blend again

Place chicken in large bowl. Pour dressing over it.  Mix and refrigerate several hours before serving. 

Contributed by Josh & Dan Gough