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Nutrition Facts
Serving Size 1 (198g) Recipe makes 4 servings The following items or measurements are not included below: 4 cups chicken pieces
Calories 418
Calories from Fat 308		(73%)
Amount Per Serving		%DV
	Total Fat 34.3g	52%
	Saturated Fat 4.4g	21%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 10.4g
	Trans Fat 0.0g
Cholesterol 21mg		7%
Sodium 517mg		21%
Potassium 293mg		8%
Total Carbohydrate 27.4g		9%
	Dietary Fiber 3.5g	13%
	Sugars 18.4g
Protein 4.6g		9%
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Pedernales Chicken - Lucchef

Recipe #315277 | 1½ hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: lucchef
Jul 23, 2008

I came up with this recipe when I was living in Johnson City, Texas. It has a wonderful sweet and spicy flavor and a very traditional southern American flavor as well, as it is inspired by chicken salad. ENJOY!

SERVES 4 (change servings and units)

Ingredients

4 cups roasted chicken pieces, shredded
4 slices pineapple
2 tablespoons sugar
3/4 cup walnuts, diced
1 cup light mayonnaise
3 tablespoons horseradish
salt, to taste
white pepper, to taste
4 green onions

Directions

1
In a small bowl whisk together mayo, horseradish, salt and white pepper to make a sauce and place into a squeeze bottle or a plastic sandwich bag with a small cut in the corner.
2
Roast the pineapple slices with the sugar on top until browned.
3
Mix the walnut with the chicken as well as a little salt to taste.
4
Place 1 pineapple piece on each plate with the browned side up and place 1 tightly packed cup of chicken in the center of the pineapple slice.
5
Drizzle the sauce over each plate of chicken and place the onion atop the chicken horizontaly.