Pineapple Chicken Salad
Pineapple chicken salad: chopped cooked chicken with drained pineapple, toasted pecans, celery and basil in a mayonnaise, lemon, salt and pepper dressing, served cold on croissants or bread. Serves 6.
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Ingredients
- 3 cups cooked chicken chopped
- 1 cup canned pineapple chopped and drained
- 1/2 cup pecans chopped and toasted
- 1/3 cup celery chopped
- 1/4 cup fresh basil chopped
- 1 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large bowl, combine the chopped cooked chicken, drained pineapple, toasted pecans, celery and basil. Use fully cooked chicken; poultry is cooked once it reaches 165°F on a food thermometer.
- In a small bowl, combine the mayonnaise, lemon juice, salt and pepper.
- Add the dressing to the chicken mixture and stir until well combined.
- Serve it cold on croissants or any good bread. The salad can be made a day ahead and kept in a covered container in the refrigerator.
Notes
Drain the pineapple thoroughly. Keep at 40°F or below and eat within 3 to 4 days. Do not leave out more than 2 hours. Do not freeze.
Nutrition
Serving: 1servingCalories: 470kcalCarbohydrates: 6.6gProtein: 21.6gFat: 39.8gSodium: 496mgFiber: 1.3gSugar: 4.9g
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