Tropical Chicken Salad

• 1 12 lbs boneless skinless chicken breasts, uncooked
• 1 cup pineapple chunk
• 34 cup canned artichoke heart, not marinated, sliced
• 34 cup cucumber, sliced thin and quartered
• 34 cup green grape, sliced
• 34 cup peach, diced
• 2 tablespoons shallots, minced
• 1 garlic clove, minced
• 1 teaspoon celery leaves, dried
• 2 teaspoons sea salt, ground
• 12 teaspoon black peppercorns, ground
• 12 teaspoon dill leaves, dried
• 34 cup mayonnaise
• 4 ounces Laughing Cow light swiss cheese, 4 wedges
• 2 teaspoons lemon juice

1. Grill 1 1/2 inch thick chicken breasts in George Foreman Grill on medium, for 12 minutes or until juice runs clear.
2. Cool and cut into 1/2 inch pieces and chill in refrigerator til time to use.
3. In a large bowl combine 2 Tbs.
4. minced shallots, 1 minced clove of garlic, 1 teaspoon celery leaves, 2 teaspoons sea salt, 1/2 teaspoons ground pepper, 1/2 teaspoons dill leaves, 3/4 cup mayonaise (I use mayonaise with extra-virgin olive oil in it).
5. Then add 4 wedges of the cheese and 2 teaspoons of lemon juice.
6. Mix well until the cheese is well incorporated with the mayo mixture and is creamy.
7. Next take chicken from the refrigerator and add pineapple chunks, sliced artichokes, sliced and quartered cucumbers, sliced grapes, and diced peaches.
8. Add mayonaise mixture and toss with chicken and fruits and veggies.
9. Chill for 2- 3 hours and serve on croissants, breads of your choice or on a bed of Romaine or Spinach leaves and sliced grape tomatoes for garnish.
10. Add a bunch of red grapes too for color.

chicken breasts, pineapple, cucumber, green grape, peach, shallots, garlic, celery, salt, black peppercorns, dill, mayonnaise, swiss cheese, lemon juice

Taken from www.food.com/recipe/tropical-chicken-salad-354048 (may not work)