Pineapple Chicken Salad

by Melissa on October 26, 2008

For my sister-in-law’s baby shower, I volunteered to make chicken salad with this recipe in mind. After reading Annie’s rave reviews about it, I knew it would be perfect. I will admit, pineapple in chicken salad sounded a little odd to me the first time I read it, but the flavors in this recipe blend together perfectly. I would highly recommend this next time you are looking for a new chicken salad recipe.

Pineapple Chicken Salad

  • 2 1/2 cups cooked chicken breast
  • 1/2 cup matchstick cut carrots
  • 1/3 cup light mayonnaise
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped celery
  • 1/4 cup plain low-fat yogurt
  • 1 Tbsp. Worcestershire sauce
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 8-oz. can pineapple tidbits or crushed pineapple, drained 

Combine all ingredients in a bowl and mix well. Serve on rolls, croissants, or in pita pockets with romaine lettuce.

Originally from Cooking Light, via Good Eats ‘n Sweet Treats and Annie’s Eats.

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{ 3 comments… read them below or add one }

Annie October 26, 2008 at 8:01 pm

I’m so glad you enjoyed it! Funny that you posted this because I have just been craving it recently. I need to make it again soon!


Geri November 15, 2008 at 9:17 pm

Wow! It looks delicious. I definitely want to try this, but you want to make the pineapple is organic. Here’s why


skinnymum December 7, 2008 at 7:45 am

I made for lunch today, and it simply awesome, the BEST EVER, ever, ever chicken salad – chicken + pineapple + worcestershire sauce = marriage made in heaven!


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