Pineapple Chicken Salad Sandwich

Total Time
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!

Ingredients Nutrition

  • 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.
Most Helpful

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 !

*Parsley* June 18, 2011

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.

Deb G February 05, 2008

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!

Cuistot June 01, 2007