Chicken Salad With Pineapple

"Family favorite, and again, way too easy! We use leftover store-bought roast chicken but you could easily poach your own chicken breasts. We also like it as an open face sandwich on French or Italian crusty bread."
 
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photo by Peter J photo by Peter J
photo by Peter J
Ready In:
17mins
Ingredients:
10
Yields:
3 cups
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ingredients

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directions

  • Mix all ingredients except almonds.
  • Add a little pineapple juice if salad is too thick.
  • Chill.
  • Serve on crisp lettuce with almonds scattered on top.

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Reviews

  1. So tasty! I used a mini chopper to finely chop the celery, eggs and scallions. Used one small can of crushed pineapple, drained. This tasted great on crackers also.
     
  2. Really great combination and the pineapple just gave it a great extra touch.
     
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RECIPE SUBMITTED BY

Originally from New Orleans; are we food obsessed or what?? Sent to boarding school at a very young age where our major gripe was the food, of course. I swore never to eat stuff I did not like ever again. Life is too short for that nonsense. Its easier to list dislikes than likes/loves, so: Curry (every poverty stricken third world country reeks of curry, yuk!) Eggplant anything (I don't care how fancy you disguise aubergine, its still slimy eggplant). Pumpkin anything (I hear its good food for pigs...give 'em my share). Brussel sprouts (who in hell decided these were fit for human consumption?)
 
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