4 med. chicken breasts, skinned
1 c. Kraft mayonnaise
1 c. chopped pecans
1 1/2 c. crushed drained pineapple
1/4 c. chopped sweet red or Vidalia onions
Juice from pineapple

Cook chicken breasts in juice from pineapple and 1/2 cup water in covered skillet until done, approximately 30 minutes, over low heat. Let cool, then cube chicken, discard bones. Combine chicken, mayonnaise, pecans, pineapple, and onion. Mix well. Can be served as a cool summer salad or on toast for a light side to your favorite soup or an exciting highlight for a light choice buffet.