Pineapple and Chicken Salad
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 7 servings.
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
Ingredients
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1 fresh pineapple
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4 cups sliced cooked chicken breast
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1 medium onion, chopped
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1 celery rib, chopped
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1/3 cup golden raisins
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1/3 cup slivered almonds, toasted
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2/3 cup mayonnaise
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1/4 cup unsweetened pineapple juice
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1 tablespoon Dijon mustard
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3/4 teaspoon curry powder
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1/4 teaspoon salt
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Leaf lettuce, optional
Directions
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1.
Cut pineapple in half; remove fruit, leaving 1-in. shells. Set shells aside for serving; cut fruit into cubes.
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2.
In a large bowl, combine the chicken, onion, celery, raisins, almonds and 1 cup cubed pineapple (refrigerate remaining pineapple for another use).
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3.
In a small bowl, whisk the mayonnaise, pineapple juice, mustard, curry and salt; add to chicken salad and toss to coat. Refrigerate until chilled.
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4.
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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