Chicken Salad With Tropical Fruit

• 2 boneless chicken breast pieces (or about a pound total)
• 1/4 tsp ginger
• 1/8 tsp cinnamon
• 1/8 tsp powdered cloves
• 1/8 tsp powdered anise
• 1 cup diced celery
• 1 cup pineapple tidbits or chopped fresh, drained
• 1 tablepoon finely minced onion
• 1/3 cup mayonnaise (sometimes I use extra)
• 1/2 - 1 teaspoon salt
• 1 cup green seedless grapes, halved
• 6 ripe olives, sliced (black or green)
• 1 (11 ounce can) Mandarin oranges, drained
• 1/2 cup toasted, slivered almonds (toast for 15 minutes at 350 degrees, until golden, stirring a few times)

1. Place the chicken in a kettle along with the ginger, anise, cinnamon, and cloves.
2. Add enough water to cover the chicken.
3. Cook over medium heat until the chicken is tender, about 20 minutes.
4. Drain, let cool and then dice.
5. Place the celery, pineapple, onion, mayonnaise and salt in a serving bowl.
6. Mix well.
7. Add the diced chicken, grapes and oranges.
8. Gently mix.
9. Fold in the almonds and olives and serve.

chicken, ginger, cinnamon, powdered cloves, powdered anise, celery, pineapple, onion, mayonnaise, salt, grapes, olives, oranges

Taken from cookpad.com/us/recipes/336862-chicken-salad-with-tropical-fruit (may not work)