Amaretto Chicken Salad in Pineapple Boats

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READY IN: 24hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    fresh pineapple, halved,cored
  • 2
    cups cooked chicken breasts, diced
  • 34
    cup mayonnaise (must be full fat)
  • 3
    tablespoons Amaretto, to taste (almond flavor liqueur)
  • 1
    teaspoon salt, to taste
  • 2
    tablespoons toasted slivered almonds, plus
  • more toasted slivered almonds, for garnish
  • 12
    cup chopped celery
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DIRECTIONS

  • Hollow out the pineapple halves, leaving behind 4 pineapple boats.
  • Crush enough of the pineapple flesh to make 1 1/4 cups (use a potato masher or pulse briefly in a food processor)- it should be the consistency of canned crushed pinepple; if there is any extra pienapple flesh, reserve for another use.
  • Drain crushed pineapple well over a bowl- save juice for another use.
  • Combine chicken with just 1/4 cup of the mayo, the drained crushed pineapple, 1 Tbsp of the amaretto, the salt, nuts, and celery.
  • Combine remaining 1/2 cup mayo and 2 Tbsp amaretto (or to taste) in a separate small container; cover and chill overnight.
  • Fill pineapple boats evenly with chicken salad mixture, then cover and chill overnight (or at least 6 hours).
  • Before serving, pour dressing over each pineapple boat and sprinkle with additional nuts, if desired.
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