Chicken salad, made with cooked chicken and classic seasonings, with the addition of pineapple.
Pineapple Chicken Salad
I love a good chicken salad!
I make one that is a basic deli-style chicken salad the most often, but I've ventured out to try some new things over the years of blogging about food and recipes.
I have about a half dozen full recipe posts for different chicken salads, though some of those have multiple variations in the notes that I've also tried over the years, and yet more in drafting stages.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll down to the bottom of the post below.I think I first saw the idea of pineapple in a chicken salad when I was flipping through The Sweet Magnolia cookbook, though this version here is not at all like that one!
Like that one, many pineapple chicken salad recipes are what are sometimes called Hawaiian-style, including things like coconut and macadamia nuts and sometimes other fruit, like grapes. Often they are also dressed with a sweetened cream cheese, all of which comes across as a little too sweet to this savory gal.
I usually use what I call Ready Chicken that I've cooked up and vacuum sealed, usually purchased as a whole chicken on sale. Gone are the 49 cents a pound whole chickens thanks to this permanent inflation we find ourselves in, unfortunately, but from time to time I see them on sale for 99 cents a pound.
Curious how that's doubled isn't it?
My Ready Chicken is way tastier than boiled, though you can use that too, or repurpose any leftover baked or grilled chicken you have in the fridge.
As always, a rotisserie chicken is convenient too, though keep in mind those are pretty salty already so don't add any other sources of sodium to your chicken salad until you taste it! You'll likely find you won't need any.
For this version I'm using some of that aforesaid put up in the freezer shredded Ready Chicken, green onion and celery, salt and pepper, and a bit of poultry seasoning along with some Creole or Cajun seasoning, real mayonnaise, and pineapple tidbits, because that, friends, was what was in the pantry! I'd think that crushed would work fine too, though I'd be sure to drain it well, so as not to end up with a super soggy chicken salad.
Combine everything in a lidded storage bowl. I didn't do it this time but add a little bit of toasted sliced almonds, chopped walnuts or pecans, or even go for some of those macadamia nuts for a change!
Combine everything in a lidded storage bowl. I didn't do it this time but add a little bit of toasted sliced almonds, chopped walnuts or pecans, or even go for some of those macadamia nuts for a change!
Toss, cover and chill at least 2 hours or up to overnight. Be sure to taste and adjust seasonings as needed!
Serve this chicken salad as is with some whole grain crackers, stuffed into leaf lettuce or served over salad greens, stuffed into a tomato, on a croissant or hearty sandwich bread, or in a tortilla wrap.
I decided to have mine this time on toasted whole grain bread and with a side of fresh strawberries and the remainder of a leftover salad bar salad from my local Rouse's market! Have to say y'all, they have a pretty good salad bar!
If you've never had a chicken salad with pineapple, it adds a little extra unexpected flavor boost. Try it!
For more of my favorite chicken salad recipes, check out the collection on my Pinterest page!
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