Pineapple Chicken Salad With Pecans Recipes

PINEAPPLE PECAN CHICKEN SALAD RECIPE - (4.2/5)

Steps:

• Combine Chicken, Celery, green onions, green pepper, salt, black pepper and mayonnaise in a bowl; mix well. Stir in pecans, pineapple and lemon juice. Chill for about 30 minutes before serving.

PINEAPPLE UPSIDE-DOWN CAKE WITH PECANS

Steps:

• Heat oven to 350 degrees.
• Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
• Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
• Add fruit and nuts, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
• Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, baking soda and salt into the batter, one at a time, and whisking vigorously after each addition. Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
• Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling along the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
• Once the cake is out of the oven, immediately run a butter knife or offset spatula along the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit or nuts stick to bottom of the skillet, gently remove them using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

PINEAPPLE CHICKEN SALAD

Steps:

• Chop the chicken meat into smallish pieces, and place in a large bowl with the pineapple and celery.
• In a separate bowl combine the mayonnaise, celery salt, pepper, dried onion, garlic powder, and nuts or seeds.
• Add the mayonnaise mixture to the chicken and toss to combine; add additional sour cream or plain yogurt to achieve desired texture.
• Refrigerate for at least 30 minutes, then serve on croissant or on lettuce.

PINEAPPLE CHICKEN SALAD SANDWICHES

Steps:

• In a small bowl, combine the first six ingredients. Combine the mayonnaise, onion salt, garlic salt and paprika; add to chicken mixture and mix well. Serve on lettuce-lined rolls.

TROPICAL CHICKEN & PECAN SALAD

Steps:

• Drain pineapple, reserving liquid. Place pineapple in medium bowl. Add chicken and beans; mix lightly.
• Combine dressing and reserved pineapple liquid. Add to chicken mixture; toss to coat. Cover. Refrigerate at least 1 hour.
• Place salad greens in large bowl just before serving. Add chicken mixture and pecans; toss lightly.

PINEAPPLE CHICKEN SALAD

Steps:

• Sprinkle chicken with lemon-pepper. Grill over medium-hot heat or broil 4-6 in. from the heat for 15-18 minutes or until juices run clear, turning once. Set aside and keep warm. Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use); set pineapple aside. In a jar with a tight-fitting lid, combine oil, soy sauce, vinegar, honey, ginger and reserved pineapple juice; shake well. Brush some of the dressing over pineapple; grill or broil for 2 minutes. Cut chicken into strips. Arrange vegetables on serving plates; top with pineapple and chicken. Sprinkle with peanuts if desired. Serve with remaining dressing.

PECAN CHICKEN SALAD

Steps:

• Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
• Serve immediately or refrigerate for up to 3 days.

CHICKEN SALAD WITH CRUSHED PINEAPPLE

Steps:

• Mix chicken, pineapple, celery, salad dressing, sweetened cranberries, mayonnaise, apple, green onion, rosemary, dill, seasoned salt, salt, and pepper together in a large bowl. Refrigerate until ready to serve.

PEPPERED PECAN, SPINACH SALAD WITH PINEAPPLE & CHICKEN

Steps:

• Make the pecans.
• For the peppered pecans combine 1 teaspoon salt, 1/2 tablespoon ground pepper and 1/4 cup sugar.
• Heat heavy skillet.
• Add pecans and stir, heating one minutes.
• Sprinkle half of the sugar/salt/pepper mixture into the skillet. Stir one minutes. Add the remaining sugar mixtures and continue to stir until melted.
• Remove nuts and put onto oiled cookie sheet.
• Let cool and package tightly.
• Make the dressing.
• Combine 1/2 cup salad oil, 1/4 cup balsamic vinegar, 1/2 teaspoon salt and 1 tablespoon pineapple juce.
• Make the salad.
• Combine spinach, onion, pineapple, blue cheese, and chicken
• sprinkle with peppered pecans.
• Combine with dressing.