Chicken Salad

• 4 skinless chicken breasts
• 1 tablespoon olive oil
• 12 chopped red onion
• 2 celery ribs (chopped)
• 14 cup crushed pineapple
• 3 tablespoons currants
• 3 tablespoons toasted pine nuts
• 2 tablespoons light cream cheese
• 2 tablespoons light mayonnaise
• 1 dash salt
• 1 dash pepper
• 1 dash nutmeg

1. Cook chicken breasts in oil over medium high heat about 4 minutes each side.
2. Let cool then chop into bite size pieces.
3. Add chicken to bowl then add remaining ingredients stir well and refrigerate for at least an hour so flavors marinate.
4. You can add more mayo and omit cream cheese if you like.
5. I use cream cheese because it has less calories than mayo and the flavor comes out the same.
6. Enjoy!

chicken breasts, olive oil, red onion, celery, pineapple, currants, nuts, light cream cheese, light mayonnaise, salt, pepper, nutmeg

Taken from www.food.com/recipe/chicken-salad-189537 (may not work)