Source: Pine Cone Inn at Prescott, Arizona
1 whole chicken, fully cooked (or 2 cups cooked and diced)
1 cup crushed pineapple, drained
3 stalks celery, diced
1/2 to 1 cup mayonnaise, or to taste
Salt and white pepper, to taste
Separate chicken meat from the bone and chop into 1/4- to 1/2-inch pieces. Place in a large bowl and add the crushed pineapple and diced celery. Add mayonnaise to desired consistency. Season with salt and white pepper. Garnish, if desired, with hardboiled eggs, tomato wedges, pickles, beets or fresh melon.
Makes 6 to 8 servings.