Russian Chicken And Pineapple Salad Recipes

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PINEAPPLE CHICKEN SALAD



Pineapple Chicken Salad image

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

3 1/2 cups cooked chicken, roughly chopped
1 cup diced pineapple
1/2-3/4 cup diced celery (amount to preference)
1/2 cup mayonnaise
1/4-1/2 cup sour cream or 1/4-1/2 cup plain yogurt
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/2 teaspoon dried onion flakes
1/4 teaspoon garlic powder, to taste
1/2 cup slivered almonds or 1/2 cup sunflower seeds

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

RUSSIAN SALAD WITH CHICKEN



Russian Salad with Chicken image

Make and share this Russian Salad with Chicken recipe from Food.com.

Provided by Sackville

Categories     Lunch/Snacks

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 14

50 g fine beans
50 g frozen peas
1 carrot
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon lemon juice
2 medium new potatoes, boiled
1 piece roast chicken
1 tablespoon capers
4 gherkins
1 large egg, hard boiled and peeled
1 medium beetroot, boiled
salt and pepper
1/4 cup freshly snipped chives

Steps:

  • Cut the beans in half and drop into a pot of boiling water.
  • Boil for one minute and scoop out.
  • Put in the peas and boil for two minutes.
  • Add them to the beans.
  • Peel the carrots and cut into matchstick strips, before boiling for two minutes.
  • Drain and reserve one tablespoon of the cooking water.
  • Put the mayonnaise in a mixing bowl.
  • Add the mustard, one teaspoon of the lemon juice and the water.
  • Stir to mix and then add the peas, beans and carrots.
  • Dice the potatoes and gherkins, cut the chicken into bite-sized chunks, and add all of that to the bowl, along with the capers.
  • Pile the salad in a low mound on two dinner plates or on a platter.
  • Cut the beetroot into strips and season with salt and pepper.
  • Toss with the remaining lemon juice.
  • Arrange the beetroot around the salad.
  • Use a medium grater to grate the egg over the top of the salad.
  • Scatter with chives and serve.

Nutrition Facts : Calories 338.6, Fat 10.7, SaturatedFat 3.1, Cholesterol 130.5, Sodium 1441.6, Carbohydrate 43.2, Fiber 8, Sugar 8.2, Protein 19.1

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