Mother Earth Living

Pineapple Sage and Marjoram Chicken Salad Recipe

This reader favorite Pineapple Sage and Marjoram Chicken Salad recipe uses up your late season herbs and is a great choice for your next meal.
By The Mother Earth Living staff

October/November 1992

Try this reader favorite Pineapple Sage and Marjoram Chicken Salad recipe for your next meal.
Photo By Fotolia/Igor Negovelov


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This reader favorite Pineapple Sage and Marjoram Chicken recipe is an herb-based dish perfect to use as a main course meal.

Pineapple Sage and Marjoram Chicken Salad Recipe

• 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

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

— Rosemary Keen, Plantation, Florida


Find more recipes using fresh herbs: Kitchen Table: Favorite Reader Herb-Based Recipes.








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