Festive Chicken Salad

Submitted by Kenny

"This is a mayo free recipe! My mom makes this all summer long. It's great for a hot summer lunch or dinner, great to bring to a picnic."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 (8 1/4 ounce) can crushed pineapple, undrained
• 1 (8 ounce) container cream cheese
• 2 cups of chopped chicken
• 1 (8 ounce) can water chestnuts, undrained and sliced
• 1⁄2 cup of sliced celery
• 1⁄2 cup of slivered toasted almond
• 1⁄4 cup green onion, slices (including tops)
• 1⁄4 teaspoon salt
• 1 dash black pepper

directions

1. Drain pineapple, reserving 1/4 cup of liquid.
2. Combine reserved pineapple liquid and cream cheese, mixing until well blended.
3. Add pineapple, chicken, water chestnuts, celery, 1/4 cup of almonds(walnuts and pecans will work also), onions, salt and pepper to cream cheese mixture; mix lightly.
4. Chill at least one hour but overnight is best.
5. To serve place in tomatoes, lettuce cups, or large cooked pasta shells. Prep time does not include time to chill.

Reviews

[Susie D]

Delicious! This reminded me of a holiday cheese ball my mom used to make. The flavors blended well together and there was a nice crunch to the salad. Other than draining the water chestnuts I followed the recipe. I'll definitely make this again. Next time though I may add a little more seasonings. Made for Pick A Chef 2013.

 

[Starrynews]

Nice variation on chicken salad! The assortment of veggies add a nice crunch and the pineapple and almonds add a nice touch. Thanks for sharing! PAC Spring '11