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Easy Almond Chicken Salad

 Easy Almond Chicken Salad
Pineapple and almonds give this chicken salad its tropical taste. Every forkful is loaded with chicken, making this a hearty luncheon entree. —Russell Moffett, Irvine, California
8 ServingsPrep/Total Time: 10 min.


  • 1 can (20 ounces) pineapple tidbits
  • 4 cups cubed cooked chicken
  • 4 hard-cooked eggs, chopped
  • 1 cup thinly sliced celery
  • 1 cup slivered almonds
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon poppy seeds
  • Salt and pepper to taste


  • Drain pineapple, reserving 1 tablespoon juice (discard remaining
  • juice or save for another use). In a large bowl, combine the
  • pineapple, chicken, eggs, celery and almonds. In a small bowl,
  • combine the remaining ingredients; stir in reserved pineapple juice.
  • Pour over chicken mixture; mix well. Refrigerate until serving.
  • Yield: 8 servings.
Nutritional Facts: 1 serving (1-1/2 cups) equals 421 calories, 28 g fat (6 g saturated fat), 183 mg cholesterol, 188 mg sodium, 14 g carbohydrate, 2 g fiber, 27 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.