Prep 10 mins
Cook 0 mins
This makes a light enjoyable meal in the summertime, and also cut smaller, as a lovely hors d'oeuvre. Try sauteeing the chicken breast meat, (Sauteed Chicken Breasts for Salads), instead of poaching, it is much more flavorful. I usually add a little bit of finely chopped celery for a bit of crunch!
- 8 toasted English muffins or 8 croissants
- 1 (8 3/4 ounce) can crushed pineapple, drained, syrup reserved
- 2 cups cooked chicken breasts, chopped
- 3 ounces cream cheese, softened
- 2 tablespoons parsley, snipped
- salt and pepper, to taste
- 1⁄4 cup sliced almonds, toasted
- 1 tablespoon butter
- Combine all ingredients except butter and pineapple syrup, then add 2-3 tablespoons of the syrup or to your taste.
- Butter the muffins or croissants and spread generously with the chicken salad.
Wow! Cool and creamy without any mayonnaise! Loved the sweetness of the pineapple. I made this exactly as written, but added a little chopped onion. This would make excellent finger sandwiches for a baby shower or a fancy luncheon. Thanx for posting !
This is one of my picky-about-his chicken DH's favorite lunches he takes to work. He also is not a big mayo fan, so I was pleased to find this cream cheese based salad. He likes about 4 oz. cream cheese to the 2 cups of chicken as well as a little more pineapple. I drain a 20 oz. can of pineapple and put about half of it in the salad. I have used pecans as well as the almonds and both are great. A couple of additional spoonfuls of pineapple syrup really perk up any leftover salad. Thanks for a great recipe I use at least twice a month.
This was wonderful! I just used canned chicken breast as it's what I had on hand. I took it and crescent rolls and several varieties of crackers to a ladies luncheon and it was a huge hit!