15-minute pineapple chicken salad served on croissants or in a lettuce wrap. This recipe is a delicious and fun twist on typical chicken salad!
In a large bowl, add in the chopped rotisserie chicken, thoroughly drained crushed pineapple, honey roasted almonds, sliced celery, and red onion. Stir to combine.
In a small bowl, whisk together the mayo, sour cream, honey, Dijon mustard, lemon juice, and a generous (or to taste) sprinkle of salt + pepper. I add 1/4 teaspoon salt and 1/8 teaspoon pepper, add to taste. Pour dressing over salad.
Layer the pineapple chicken salad on a croissant/sandwich bread and add some lettuce. Enjoy immediately.
Note 1: I use the Fresh Gourmet Honey Roasted Sliced Almonds (not sponsored, just a fan) which add an incredible flavor and don't get "soggy." If not using these almonds, I recommend toasting the almonds before adding them in. To toast almonds: pour the almonds into an even layer in a small, dry (no need to add oil or anything) nonstick skillet over medium-heat and stir them around a bit until they are fragrant, lightly browned, and toasted to your liking. Watch carefully to avoid burning the almonds (they can go from toasted to burned very quickly)