PINEAPPLE AND CHICKEN SALAD
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
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- Cut pineapple in half; remove fruit, leaving 1-in. shells. Set shells aside for serving; cut fruit into cubes. , In a large bowl, combine the chicken, onion, celery, raisins, almonds and 1 cup cubed pineapple (refrigerate remaining pineapple for another use)., In a small bowl, whisk the mayonnaise, pineapple juice, mustard, curry and salt; add to chicken salad and toss to coat. Refrigerate until chilled., Line pineapple shells with lettuce if desired; fill with chicken salad.
Nutrition Facts : Calories 351 calories, Fat 22g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 307mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.
PINEAPPLE CHICKEN SALAD
Fifteen-minute Pineapple Chicken Salad, served on croissants or in a lettuce wrap, is a delicious and fun twist on typical chicken salad!
Provided by Chelsea
Categories Dinner lunch Main Course Sandwich
Time 15m
Number Of Ingredients 12
Steps:
- In a large bowl, combine the chopped rotisserie chicken, thoroughly drained crushed pineapple, honey roasted almonds, sliced celery, and red onion. Stir to combine.
- In a small bowl, whisk together the mayo, sour cream, honey, Dijon mustard, lemon juice, and a generous (or to taste) sprinkle of salt and pepper. I add 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour dressing over salad.
- Gently stir all of the ingredients together until combined. Taste and adjust for seasonings (salt, pepper, additional lemon, etc.)
- Layer the chicken salad on a croissant or sandwich bread and add some lettuce. Enjoy immediately.
Nutrition Facts : Calories 457 kcal, Carbohydrate 24 g, Protein 35 g, Fat 25 g, SaturatedFat 5 g, Cholesterol 123 mg, Sodium 539 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
GRILLED PINEAPPLE AND CHICKEN SALAD
Provided by Emeril Lagasse
Categories main-dish
Time 1h35m
Yield 6 to 8 servings (2 generous quarts)
Number Of Ingredients 14
Steps:
- Preheat the grill. Season the chicken with salt, pepper, and 1 1/2 tablespoons of olive oil. Place the chicken on the grill and cook for about 4 minutes on each side, or until cooked through and nicely marked by the grill. Brush the pineapple slices with the remaining olive oil and season lightly with salt and pepper. Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side, or until the fruit is slightly softened and nicely marked by the grill. Remove from the grill and cool. Reserve 4 slices of the pineapple and dice the rest of the fruit. Dice the cooled chicken. In the bowl of a food processor, add the 4 reserved slices of fruit. Process until mostly smooth. While the processor is still running, add the walnut oil in a steady stream until combined and emulsified. Stir in the chervil and season the vinaigrette with salt and pepper. In a mixing bowl, toss the diced chicken, pineapple, red onions, celery, and walnuts with the dressing. Cover the salad and refrigerate for 1 hour.
- Heat the vegetable oil in a non-reactive and heavy-bottomed pot until 350 degrees F. Add wontons slowly to prevent the oil from bubbling over. Fry the wontons for 30 seconds or until crispy. Drain on paper towels and season with salt and sesame oil.
- Serve chicken salad on top of Bibb lettuce leaves and garnish with chopped parsley and fried wontons.
PINEAPPLE CHICKEN SALAD WITH PECANS
This easy homemade salad is both nutritious and versatile, with protein-rich canned chicken, flavorful pineapple and water chestnuts delivering delicious flavor and perfect texture.
Provided by Kelsey Nixon
Categories main-dish
Time 15m
Yield 4-6 Servings
Number Of Ingredients 12
Steps:
- In a small bowl, mix together the mayonnaise, sour cream, and paprika until combined. In a separate mixing bowl, combine the chicken, pineapple, water chestnuts, celery, red onion, pecans, and parsley. Fold in the dressing, tossing to fully coat. Season to taste with salt and pepper. Chill completely before serving.
CHICKEN SALAD WITH PINEAPPLE-LIME DRESSING
Feel free to use arugula in place of watercress, or shrimp instead of chicken in this bright Chicken Salad. The pineapple-lime dressing is also great spooned over grilled fish or chicken, or simply stirred into rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 15m
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together lime zest and juice, shallot, honey, and chile. Add oil and whisk until combined. Season with salt and pepper and stir in pineapple. Add watercress, spinach, cashews, and chicken; toss until greens are coated with dressing.
Nutrition Facts : Calories 374 g, Fat 28 g, Fiber 2 g, Protein 21 g
PINEAPPLE CHICKEN SALAD
Make and share this Pineapple Chicken Salad recipe from Food.com.
Provided by Julesong
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 469.6, Fat 28.9, SaturatedFat 7.1, Cholesterol 105.8, Sodium 321.6, Carbohydrate 18.8, Fiber 1.3, Sugar 6.7, Protein 34.3
CHICKEN SALAD WITH CRUSHED PINEAPPLE
This is a really great recipe for chicken salad that I always get compliments on at family gatherings. I hope you like it. Makes about 6 good-sized sandwiches; approximately 5 cups.
Provided by luv2cook
Categories Salad
Time 30m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 13.4 g, Cholesterol 64.8 mg, Fat 23.3 g, Fiber 0.8 g, Protein 16.7 g, SaturatedFat 4.4 g, Sodium 357.3 mg, Sugar 12.1 g
CHICKEN SALAD IN PINEAPPLE BOATS
I love making this for summer lunches. It is so refreshing and light, and truly is simple to prepare. I used to work at a restaurant where this was the favorite lunch item, so I decided to start making it at home, and thanks to the chef who so kindly shared the recipe with me!
Provided by BlueHyacinth
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine pineapple juice, apple juice, and orange juice; bring to a boil.
- Add chicken; reduce heat to low and simmer, covered, 10-15 minutes, until chicken is cooked through.
- Remove from heat; set aside to cool.
- Reserve cooking liquid.
- While chicken is cooling, cup pineapple in half lengthwise; remove and discard core.
- Scoop out pulp, leaving shells intact.
- Cover shells with plastic wrap; refrigerate until ready to use.
- Weigh 9 ounces pineapple pulp; reserve remaining pineapple pulp for use at another time.
- Cut pineapple pulp into chunks.
- In a large bowl, combine pineapple chunks, strawberries, apple and orange sections, tossing lightly.
- Cut cooled chicken into chunks or strips; add to pineapple mixture.
- Strain cooking liquid into small saucepan; add vinegar, grenadine syrup and allspice.
- Bring liquid to a boil; cook until liquid is reduced to about 1/2 cup.
- Pour vinegar mixture over chicken mixture; toss well to combine.
- Refrigerate, covered, at least 1 hour, tossing several times to blend flavors.
- To serve, fill each pineapple shell with 1/2 the chicken mixture.
PINEAPPLE CHICKEN SALAD
Categories Chicken Fruit Side Freeze/Chill Quick & Easy
Yield 6 people (I like to double the recipe).
Number Of Ingredients 13
Steps:
- Combine pineapple juice with mayonnaise, mustard, curry powder, and salt. Set aside. Mix all materials. Add sauce with mixed materials and blend well. Refrigerate at least 1 hour before serving. Enjoy!!!
CHICKEN SALAD WITH PINEAPPLE-CHIPOTLE DRESSING
For an unusual lunch or dinner salad, try this vegetable and chicken blend with a sweet and smoky dressing of canned pineapple and chipotle chiles.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In food processor bowl with metal blade or blender container, combine all dressing ingredients; process until smooth. In large bowl, combine all salad ingredients.
- Just before serving, add dressing to salad; toss gently to mix.
Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 60 mg, Fat 3, Fiber 5 g, Protein 22 g, SaturatedFat 4 g, ServingSize 2 Cups, Sodium 410 mg, Sugar 21 g
GRILLED CHICKEN AND PINEAPPLE SALAD
Provided by Marian Burros
Categories dinner, salads and dressings, main course
Time 35m
Yield 2 servings
Number Of Ingredients 14
Steps:
- If using a broiler, turn it on.
- For the pasta, bring water to boil in a covered pot.
- Wash, trim and chop fennel finely and place in large serving bowl.
- Cut pineapple into small pieces. You will need about 3/4 of the pineapple to make 1 1/2 cups. Add to fennel.
- If using a stove-top grill, prepare. Grill or broil chicken until it is brown on both sides, about 10 minutes, depending on thickness of pieces.
- Cook pasta according to package directions.
- Cut up olives and grate onion; add to bowl along with anchovy paste, mustards, Worcestershire sauce, yogurt and vinegar.
- Wash, trim and dry arugula.
- When chicken is cooked, remove and cut into julienne strips; add to bowl.
- Drain pasta and add to bowl. Season with pepper.
- Arrange arugula on two serving plates and top with chicken salad. Add two slices of crusty French or Italian bread.
Nutrition Facts : @context http, Calories 818, UnsaturatedFat 14 grams, Carbohydrate 111 grams, Fat 22 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 6 grams, Sodium 486 milligrams, Sugar 21 grams, TransFat 0 grams
PINEAPPLE CHICKEN SALAD SANDWICHES
These sandwiches are always welcome at lunchtime around our house. Sweet pineapple and crunchy pecans are nice additions to ordinary chicken salad. -Carol Alexander, Midland, Michigan
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 433 calories, Fat 22g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 637mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.
CHICKEN AND PINEAPPLE SALAD
Store-bought chicken, a lime-juice-mustard sauce, tomatoes, cabbage, and pineapple make this a colorful and delicious salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 20m
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together mustard, oil, and lime juice. In a large bowl, toss together chicken, cabbage, tomatoes, and scallions.
- Just before serving, toss chicken mixture with pineapple and dressing (do not let stand). Season with salt and pepper.
Nutrition Facts : Calories 174 g, Fat 5 g, Fiber 2 g, Protein 20 g
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