Kitchen Table: Pineapple Sage and Marjoram Chicken Salad

By The Herb Companion staff
October/November 1992
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• 1/2 cooked chicken breast (about 8 oz.)
• 1/2 cup onion
• 1 1/2 stalks celery
• 2 hard-boiled eggs
• 2 teaspoons parsley
• 1 teaspoon marjoram
• 1 teaspoon pineapple sage (or mint)
• 1/2 cup pecans
• 1/2 teaspoon salt
• 1/2 cup light mayonnaise

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Pulse chicken breast in food processor or blender. Chop next seven ingredients fine, and combine with chicken, salt, and mayonnaise.

Rosemary Keen, Plantation, Florida


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