Monday, September 17, 2007

Sherry’s Rotisserie Chicken Salad

1 Cooked Rotisserie Chicken
1- 14oz. can Crushed Pineapple (drained)
½ Red Onion chopped
Miracle Whip Light (as much as desired)
¾ cup Cashews (small pieces- use mallet)
Greek Seasoning (to taste)
White Pepper (to taste)

Shred up all chicken off the bone and combine all ingredients.
Serve with healthy pita chips.

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