Chicken and Pineapple Salad Recipe

Chicken and Pineapple Salad Recipe photo by Taste of Home

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I serve this entree salad in hollowed-out pineapple halves as a pretty company dish. Tender chicken tossed with fruit, nuts and veggies is delicious with a mild curry dressing.—Ryma Shohami, Montreal, QC

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Chicken and Pineapple Salad Recipe

Prep: 30 min. + chilling

Yield: 7 Servings

30 30

Ingredients

1 fresh pineapple
4 cups sliced cooked chicken breast
1 medium onion, chopped
1 celery rib, chopped
1/3 cup golden raisins
1/3 cup slivered almonds, toasted
2/3 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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1/4 cup unsweetened pineapple juice
1 tablespoon Dijon mustard
3/4 teaspoon curry powder
1/4 teaspoon salt
Leaf lettuce, optional

Directions

Cut pineapple in half; remove fruit, leaving 1-in. shells. Set shells aside for serving; cut fruit into cubes.
In a large bowl, combine the chicken, onion, celery, raisins, almonds and 1 cup cubed pineapple (refrigerate remaining pineapple for another use).
In a small bowl, whisk the mayonnaise, pineapple juice, mustard, curry and salt; add to chicken salad and toss to coat. Refrigerate until chilled.
Line pineapple shells with lettuce if desired; fill with chicken salad. Yield: 7 servings.

Nutritional Facts 1 cup equals 351 calories, 22 g fat (3 g saturated fat), 69 mg cholesterol, 307 mg sodium, 13 g carbohydrate, 2 g fiber, 25 g protein.

Originally published as Chicken and Pineapple Salad in Country Woman February/March 2010, p38

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.