Description
A quick and easy pineapple chicken salad that is sweet, tangy, and creamy with a satisfying crunch, perfect for lunches or gatherings.
Ingredients
Units
Scale
- 2 cups cooked chicken, shredded or chopped
- 1 cup pineapple, drained (canned) or finely chopped (fresh)
- 1 cup grapes, sliced in half
- 1/2 cup celery, finely chopped
- 1/2 cup almonds or sliced almonds, lightly chopped
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon lemon juice or a splash of pineapple juice
- Salt and black pepper to taste
- Chopped parsley (optional, for garnish)
Instructions
- Mix the mayo, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper in a bowl.
- Add the chicken to the dressing and stir to coat.
- Fold in the pineapple, grapes, celery, and almonds gently.
- Season with salt and pepper to taste.
- Chill for at least 20 minutes before serving.
- Assemble the sandwiches using toasted bread, a layer of lettuce, and a scoop of chicken salad.
Notes
For maximum crunch, add almonds just before serving. Store in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Mixing and Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
