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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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!
Wow! It looks delicious. I definitely want to try this, but you want to make the pineapple is organic. Here’s why http://www.newrinkles.com/index.php/archive/did-you-know-pineapple/
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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