This is a recipe I have been planning to put up for months but I just got around to making it again and taking all the photos. It is a great dish for luncheons or even a bridal or baby shower. However, don’t think this recipe is just for the ladies. The men in my family love this dish too.

I usually serve the chicken salad with Banana bread but I was short on bananas so I substituted (which I do often) with drained canned pineapple. Oh my! What a great bread it made and so moist and tasty.

Give my recipe a try and let me know your thoughts in the comments at the end of the recipe. Also, if you want to print the recipe there is a link at the bottom of the page. Enjoy

Ingredients

Chicken Salad

4 roasted chicken breasts
1 cup diced celery
1/4 cup diced red onion
1 tsp salt
1/2 tsp pepper
2/3 cup mayonnaise
2 tbsp red wine vinegar
2 tbsp sugar
1 cup chopped roasted pecans
1 1/4 cups seedless red grapes

Pineapple Banana Bread

3 cups flour
2 cups sugar
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 cup chopped pecans
3 eggs beaten
1 cup oil
2 mashed ripe large bananas
1 can crushed pineapple drained (8 oz)
2 tsp vanilla

Directions

I always start my salad by roasting four large chicken breasts. Purchase chicken on the bone with the skin attached. You could buy a roasted chicken at the store if you are short on time and shred or chop the chicken meat.

I use the Barefoot Contessa’s method of roasting chicken. Preheat the oven to 350 degrees. Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. I also sprinkle chopped thyme on the chicken. Roast for 35 to 40 minutes, until cooked through. (Photo A)

When cool enough to handle, remove the meat from the bones, discard the skin, and chop the chicken. Place the chicken in a large mixing bowl. Add the celery, red onion, salt and pepper, pecans and grapes. (Photo B)

In a smaller bowl, mix together the mayonnaise, red wine vinegar and sugar. (Photo C) Add the mixture to the chicken and toss well. (Photo D) Cover and chill.

Combine the flour, sugar, salt, baking powder, cinnamon and pecans in a large mixing bowl. (Photo E) In another bowl mix the eggs, oil, bananas, pineapple and vanilla. (Photo F) Add to the flour mixture and mix until just moistened. Do not over mix. Pour into two 9x5x3 loaf pans that have been greased and floured. (Photo G) Bake at 350 degrees for 1 hour and 5 minutes. Cool in pan for 10 minutes and then let cool on a wire rack. (Photo H)