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Pineapple Chicken Salad

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!

Course Dinner, lunch
Cuisine American
Keyword Pineapple Chicken Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 442 kcal
Author Chelsea

Ingredients

  • 2 cups prepared rotisserie chicken, chopped into small pieces
  • 1/2 cup canned (in juice not syrup) crushed pineapple, thoroughly drained/dried
  • 1/3 cup honey roasted almonds (Note 1)
  • 1/2 cup thinly sliced celery (~2 stalks)
  • 2 tablespoons finely diced red onion
  • 1/4 cup full fat (good quality) mayonnaise
  • 2 tablespoons sour cream (fat free or light is great!)
  • 1 tablespoon honey
  • 1 and 1/2 teaspoons Dijon mustard
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and pepper
  • Serve with Croissants or other Sandwich bread/rolls (add some lettuce for a sandwich)

Instructions

  1. 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.

  2. 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.

  3. Gently stir all of the ingredients together until combined. Taste and adjust for seasonings (salt, pepper, additional lemon, etc.)
  4. Layer the pineapple chicken salad on a croissant/sandwich bread and add some lettuce. Enjoy immediately.

Recipe Notes

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)