Summer Chicken Salad

• 1 12 lbs boneless chicken breast halves, cooked, cooled and cubed
• 1 (8 ounce) can mandarin oranges, drained
• 1 (8 ounce) can pineapple chunks, drained and cut in half
• 12 cup chopped pecans
• 34-1 cup light mayonnaise
• 12-1 teaspoon dried dill weed
• 2 teaspoons white sugar

1. In a large mixing bowl, combine the chicken, oranges, pineapple and pecans.
2. Whisk together the mayonnaise, dill weed and sugar.
3. Add to the chicken mixture, toss well and refrigerate over night so flavors may blend.
4. **Cook time does not include cooking the chicken (hopefully you have left-over chicken you can use for this recipe) or letting the dish refrigerate overnight.

chicken breast halves, mandarin oranges, pineapple, pecans, light mayonnaise, dill, white sugar

Taken from www.food.com/recipe/summer-chicken-salad-224791 (may not work)