The Best Chicken Salad–Ever

• 3 pounds Frozen Chicken Breasts, Cooked, Cooled, Then Roughly Chopped
• 8 ounces, weight Whipped Cream Cheese
• 20 ounces, weight Canned Crushed Pineapple, Drained And Excess Liquid Squeezed Out
• 3 Tablespoons Mayonnaise
• 2 Tablespoons Spicy Brown Mustard
• 2 Tablespoons Ranch Dressing
• 1/2 cups Sour Cream
• 1 teaspoon Dried Thyme (I Usually Add About 1 1/2 Teaspoons Because I LOVE This Seasoning)
• 1/2 teaspoons Salt And Pepper, to taste
• 1/2 teaspoons Onion Powder
• 1-1/2 teaspoon Dried Parsley Flakes
• 1/4 teaspoons Garlic Powder (sometimes I Use 1/2 Teaspoon Because I LOVE Garlic Too)
• 3/4 cups Chopped Pecans
• 1 cup Finely Shredded Colby Jack Cheese

1. Combine all ingredients. Refrigerate for at least 2 hours.

chicken breasts, cream cheese, pineapple, mayonnaise, brown mustard, sour cream, thyme, salt, onion powder, parsley flakes, ubc, pecans, cheese

Taken from tastykitchen.com/recipes/salads/the-best-chicken-salade28093ever/ (may not work)