4 chicken breasts, boned and skinned
4 - 6 c. broth and water
4 carrots
1 bay leaf
4 stalks celery
2 tbsp. French dressing
20 oz. can pineapple
8 oz. can water chestnuts, sliced
1 1/2 c. chopped celery
1 c. pecans
2 tbsp. slaw dressing
4 tbsp. mayonnaise

Simmer chicken with carrots, bay leaf and celery in water and broth until tender. Cut chicken in bite size pieces. Cool. Marinate chicken in French dressing overnight. One hour before serving, toss chicken, pineapple, water chestnuts, celery and pecans with slaw dressing and mayonnaise. Serves 10 or 12.