RUSTIC CHICKEN AND BABY POTATO SALAD

Ingredients:

8	pc	MAGNOLIA CHICKEN STATION BREAST FILLETS
1	tsp	iodized fine salt
1/2	tsp	pepper
5	pc	tea bags
1	cup	uncooked rice

2	cups	MAGNOLIA REAL MAYONNAISE
1	cup	pickle relish
1	cup	pineapple tidbits, drained (reserve syrup)
		iodized fine salt and pepper to taste
1/2	kg	baby potatoes, scrubbed, halved and boiled
2	stalks	celery, sliced
1	pc	beet, peeled, boiled and cut into 1/4" cubes
2	pc	carrots, peeled, boiled and cut into 1/4" cubes

Procedure:

Season chicken with salt and pepper. Set aside.
Line with foil a big pan with cover. Put tea leaves and rice on the foil. Place a grill rack a few inches above rice and tea mixture. Arrange chicken on grill then cover pan.
Heat pan over medium heat until smoke forms and until chicken is cooked through. Slice chicken into cubes. Set aside.
In a small bowl, combine mayonnaise, pickle relish and about 1/4 cup of pineapple syrup. Season with salt and pepper. Set aside.
Combine baby potatoes, celery, beet, carrots, pineapples and smoked chicken in a big salad bowl. Add mayonnaise and mix well. Chill before serving.

Makes 4 to 6 servings.

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