Pineapple Chicken Salad
A bright, slightly sweet chicken salad with pineapple, celery, and honey-roasted almonds perfect for sandwiches or salads.
Servings: 4 servings
Ingredients
- 2 cups rotisserie chicken chopped into small pieces
- 1/2 cup crushed pineapple canned in juice (not syrup), thoroughly drained and dried
- 1/3 cup honey-roasted almonds see notes; sliced or chopped if desired
- 1/2 cup celery thinly sliced (about 2 stalks)
- 2 tablespoons red onion finely diced
- 1/4 cup mayonnaise full-fat
- 2 tablespoons sour cream fat-free or light works too
- 1 tablespoon honey
- 1.5 teaspoons Dijon-style mustard
- 1 teaspoon lemon juice
- salt and pepper to taste (suggested 1/4 teaspoon salt and 1/8 teaspoon pepper)
- croissants or sandwich bread/rolls for serving; add lettuce if making sandwiches
Instructions
- In a large bowl, combine the chopped rotisserie chicken, thoroughly drained crushed pineapple, honey-roasted almonds, thinly sliced celery, and finely diced red onion. Stir to mix evenly.
- In a small bowl, whisk together the mayonnaise, sour cream, honey, Dijon-style mustard, lemon juice, and a generous pinch of salt and pepper (about 1/4 tsp salt and 1/8 tsp pepper, or to taste).
- Pour the dressing over the chicken mixture and gently fold until everything is evenly coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Serve the chicken salad on croissants or your choice of bread or rolls, adding lettuce if desired. Enjoy immediately.
Equipment
- Large Bowl
- Small Bowl
- Measuring Cups and Spoons
- Knife
- Cutting Board
Notes
- Use honey-roasted sliced almonds to avoid sogginess; if not using them, toast almonds first.
- To toast almonds, cook in a dry skillet over medium heat until fragrant and lightly browned, stirring constantly.
- Drain pineapple thoroughly to prevent a watery salad.
- Taste and adjust salt, pepper, or lemon juice before serving.
- Serve immediately for best texture.