Pineapple Chicken Salad Sandwiches Recipe :- Sandwiches with crushed pineapple pieces, grapes, green onions, almonds, and celery tossed in a delectably creamy sauce are called pineapple chicken salad! This chicken is delicious with croissants. Sandwiches with crushed pineapple, grapes, green onions, almonds, celery, and bits of chicken tossed in a delectably creamy sauce are called pineapple chicken salad! We adore this salad of chicken with croissants.
Pineapple Chicken Salad Sandwiches Recipe
Chicken Salad Sandwiches with Pineapple Relish One of my personal favourite summer meal recipes is this pineapple chicken salad. It’s very simple to prepare in the morning, and you may have it for supper that evening or take it to the park. Plus, the leftovers are delicious! When I originally started this blog in 2015, I shared this recipe for pineapple chicken salad sandwiches. It is still being created continuously. I recently made it and brought it camping for a simple, no-cook supper.
Ingredients
Pineapple Chicken Salad
- 1 rotisserie chicken 4 cups chunked chicken
- 1 cup thinly sliced celery
- 1½ cups halved red grapes
- 1 cup slivered almonds
- 1 small bunch green onions thinly sliced
- 1 can (20 oz) crushed pineapple drained well (reserve 2 tablespoons of juice)
Creamy Dressing
- 1ar b(8 oz) cream cheese room temperature
- 1 cup mayonnais
- 1-2 tablespoons reserved pineapple juice (from when you drained the pineapple)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
In a large mixing bowl, combine all the ingredients for the chicken salad and stir to combine. One rotisserie chicken, one cup of finely sliced celery, one and a half cups of halved red grapes, one cup of slivered almonds, one small bunch of green onions, and one can (20 ounces) of crushed pineapple.
Mix together all the ingredients for the creamy dressing in a smaller, separate bowl. You can whip it with a handheld blender or whisk it together.
Also see :- Baked Ham Cheese Sandwiches Recipe
a bar (8 oz) of cream cheese, a cup of mayonnaise, one or two tablespoons of the pineapple juice that was set aside, one teaspoon of Worcestershire sauce, one teaspoon of garlic powder, one teaspoon of kosher salt and one teaspoon of pepper.
After adding the dressing to the chicken salad mixture, thoroughly mix and whisk everything together.
Before serving, cover and refrigerate for at least 4 hours.
This chicken salad can even be prepared ahead of time because it keeps beautifully in the refrigerator without drying out. Serve with your choice of bread, croissants, or rolls.
Nutrition
- Calories: 424kcal
- Carbohydrates: 12g
- Protein: 25g
- Fat: 31g
- Saturated Fat: 8g
- Cholesterol: 104mg
- Sodium: 563mg
- Potassium: 203mg
- Fiber: 2g
- Sugar: 9g
- Vitamin A: 373IU
- Vitamin C: 5mg
- Calcium: 57mg
- Iron: 1mg
Notes
This recipe yields approximately 9 cups of chicken salad. I estimate that each person’s sandwich has roughly half a cup of chicken salad. Naturally, based on the serving size, you can serve a greater or lesser number of individuals. The nutritional data pertains to a 3/4 cup portion of the pineapple chicken salad.
