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Pineapple and Chicken Salad

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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    7 servings

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 mayonnaise
  • 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.
Nutrition Facts
1 cup: 351 calories, 22g fat (3g saturated fat), 69mg cholesterol, 307mg sodium, 13g carbohydrate (9g sugars, 2g fiber), 25g protein.

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