Lo-Cal Chicken Salad - cooking recipe

Ingredients

3 whole chicken breasts (6 halves), skinned and boned
2 stalks celery, chopped
2 green onions, finely chopped
2 tsp. white wine vinegar
1/2 tsp. salt
8 oz. pineapple, chopped and drained
1 tsp. vegetable oil
2 tsp. soy sauce

Preparation

Place chicken breasts in a 3-quart saucepan with just enough water to cover. Add the salt. Bring to a boil.
Lower heat, cover and simmer until chicken is no longer pink when pierced with a fork. Remove chicken to platter to cool. In a large mixing bowl, combine the pineapple, celery, onions, oil, soy sauce and vinegar. When the chicken is cool enough to handle, cut it into 3/4-inch cubes. Add the cubed chicken to the pineapple mixture and toss to mix thoroughly.