Chicken Salad Recipe With Pineapple
Ingredients
Main Ingredients:
- Chicken: 2 cups of cooked shredded chicken breast. You can use leftover chicken or rotisserie chicken for convenience.
- Pineapple: 1 cup of fresh pineapple chunks. If fresh pineapple isn’t available you can use canned pineapple chunks, but make sure to drain them well.
- Leaf Lettuce: 1 cup of chopped leaf lettuce for a fresh crisp base.
- Cucumber: 1/2 cup of sliced cucumber to add a refreshing crunch.
- Red Onion: 1/4 cup of finely chopped red onion for a bit of sharpness and color.
- Cilantro: 2 tablespoons of chopped fresh cilantro for a burst of herbal freshness.
For the Creamy Dressing:
- Mayonnaise: 1/2 cup of mayonnaise as the base for a creamy texture.
- Greek Yogurt: 1/4 cup of Greek yogurt to lighten up the dressing and add a tangy flavor.
- Lime Juice: 1 tablespoon of fresh lime juice to enhance the tropical notes.
- Honey: 1 teaspoon of honey to balance the flavors with a touch of sweetness.
- Salt and Pepper: To taste for seasoning.
Optional Ingredients:
- Celery: 1/2 cup of chopped celery for added crunch.
- Grapes: 1/2 cup of halved grapes for an extra burst of sweetness.
- Almonds: 1/4 cup of slivered almonds for a nutty texture.
- Green Onion: 2 tablespoons of sliced green onion for a mild onion flavor.
Ingredient Notes:
- Chicken: For a more flavorful salad you can marinate the chicken before cooking it. A simple marinade of olive oil, garlic, and herbs works well.
- Pineapple: Fresh pineapple is ideal for the best flavor and texture but canned pineapple can be a convenient alternative. Just make sure it’s packed in juice, not syrup.
- Mayonnaise and Greek Yogurt: The combination of mayonnaise and Greek yogurt creates a lighter yet creamy dressing. You can adjust the ratio to suit your preference.
- Herbs: Fresh herbs like cilantro add a vibrant flavor but you can also experiment with other herbs like parsley or mint.
Instructions
Boiling:
- Place 2 chicken breasts in a pot and cover with water.
- Add a pinch of salt and a few peppercorns for flavor.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.
- Remove from water and let cool before shredding or dicing.
Baking:
- Preheat your oven to 375°F (190°C).
- Season 2 chicken breasts with salt, pepper, and a drizzle of olive oil.
- Place the chicken on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken cool, then shred or dice it.
Grilling:
- Preheat your grill to medium-high heat.
- Season 2 chicken breasts with salt, pepper, and your favorite spices or marinade.
- Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes, then shred or dice.
Using Rotisserie Chicken:
- Purchase a cooked rotisserie chicken from your local grocery store.
- Remove the skin and shred or dice the chicken meat.
- This is a convenient option if you’re short on time.