June 6, 2008
Pineapple Chicken Salad
My sister, Ben and the boys are getting ready to fly to Tennessee tomorrow and she needed someone to distract Nelson and keep Grant out of the two year old grasp of his brother so she could pack. Alexis and I headed to their house this morning to do just that! We even swung by Starbucks and brought drinks because well Alexis is all about Starbucks (even though I don't drink coffee, they've got great tea...And before anyone asks and the answer should be obvious, but I'll share anyway, Alexis doesn't drink coffee either, but she loves their Strawberries and Cream Frappuchino! ;op)
Earlier in the week when I picked up groceries I grabbed a chicken because I was running low on broth and needed to make some. When I found out we'd be going over to Katherine's today I decided to use the breast meat from the chicken to make a batch of chicken salad and take it over for lunch today along with some fruit for a quick an easy lunch. I saved the rest of the meat for use later, but that's neither here nor there right now! ;o)
I've made variations of this chicken salad hundreds of times. The idea for the pineapple came from a chicken salad sandwich we used to get a long time ago in the little town I grew up in Tennessee and was probably my first improvised recipe in that I tasted it, remembered I liked it and recreated it years later. Every time you make it it is slightly different due to the pineapple. Sometimes the pineapple is really sweet, others not so much (and sadly this go round it was not so much), but it's good either way, though I prefer it slightly sweeter.
The chicken has a slight hint of thyme and rosemary from the cooking process of making the broth and the almonds and sunflower seeds give it a little crunch, but overall this is the prefect, summery salad that can be used to make sandwiches or even served on lettuce and really hits the spot on a hot summer day!
What You'll Need:
2 chicken breasts, shredded (Note: If you don't use chicken that you've used to make broth with herbs then you could add in 1/4-1/2 of both dried thyme and rosemary.)
1 - 20 ounce can of crushed or tidbit pineapple in its own juice, drained
1/3 cup of sunflower seeds
1/2 cup of whole almonds
1/4 cup of light mayonnaise
In a large bowl add all ingredients and stir to mix. Chill for at least 1 hour before serving.
Seriously how easy is that?
Notes: You can add 1/2 of a small red onion finely chopped, but I was out. You can also add chopped scallions instead if you want. Cashews can be used instead of almonds and pumpkin seeds instead of sunflower seeds or a combination of any of them.
Posted by Dianne at June 6, 2008 3:38 PM
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I would have never, not in a million years, thought to add pineapple to my chicken salad. And as strange as it sounds, and it does sound strange, I think it would be good...really good.
Posted by: Karen at June 6, 2008 5:47 PM
The pineapple gives it a nice touch. I would have never thought of it on my own either, but I like it now that I've tried it! :o)
Posted by: Dianne at June 7, 2008 7:00 PM