Pineapple Chicken Salad Sandwich

Total Time
10 mins
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!

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  • 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
  • 14 cup sliced almonds, toasted
  • 1 tablespoon butter


  1. Combine all ingredients except butter and pineapple syrup, then add 2-3 tablespoons of the syrup or to your taste.
  2. Butter the muffins or croissants and spread generously with the chicken salad.