1. Place the chicken and broth in a pot and bring to a boil. Reduce the heat to medium!low and simmer the chicken 20 minutes or until it is no longer pink inside when cut with a knife.
2. Remove the chicken from the broth and refrigerate 30 minutes or until cool. Cut into bite!size pieces and place in a large bowl.
3. Place the remaining ingredients in the bowl and mix thoroughly. Cover and refrigerate at least 1 hour before serving.
4. Enjoy as is or served on a bed of lettuce.
When draining the canned pineapple, don’t throw out the juice. Either save it for later use or pour it over ice and drink up!
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