Pineapple Chicken Salad

Inspired by a recipe found here.

If anyone knows me at all, they know that I love to pair meat with fruit. Apples, pears, grapes, mango... I've done it all. And lucky for me, Bryan loves this combo as well so there are never any complaints when I want to try some outlandish dish featuring an uncommon pair of foods. One of the most delicious and most satisfying outcomes of my sweet and savory experiments is this pineapple chicken salad. It's sweet, tangy, and perfect for lunches, dinners, or feeding larger groups of people. I made pineapple chicken salad as part of the menu for Natalie's second birthday party back in October and served it on slider rolls so the little ones could easily handle them. Let me tell you, it was a major hit. I don't think one person didn't comment on its deliciousness. And why wouldn't they? It's creamy, yet light, crunchy and sweet with an unexpected tang from the pineapple and Worcestershire sauce. For your next potluck, party, or shower, I highly suggest making a big batch of this and enjoy the leftovers (if there are any!) in bagged lunches or sandwich dinners.

Pineapple Chicken Salad

by Simply Shlee

Keywords: entree salad chicken pineapple

Ingredients (Serves 4)

• 2 ½ cups cooked, chopped chicken breast
• ½ cup matchstick carrots
• 1/3 cup light or fat-free mayonnaise (I like Kraft mayo with olive oil)
• ¼ cup finely chopped green onions
• ¼ cup chopped celery
• ¼ cup plain light or fat-free yogurt
• 1 tbsp. Worcestershire sauce
• ½ tsp. garlic powder
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 8-oz. can pineapple tidbits, drained

Instructions

Combine all ingredients and mix well. Best served on toasted sprouted grain rolls.

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