Chicken Salad II Recipe

Bring a large pot of water to a boil. Add chicken and cook until thoroughly cooked and no longer pink inside approximately 20 minutes. Drain cool and chop.

Meanwhile place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water cool peel and slice.

In a large bowl mix together the chicken sliced eggs apple onions relish mayonnaise celery pineapple (with just a little juice for flavor) cilantro pecans and fajita seasoning to taste.