Pineapple Chicken Salad

"You can make this delicious salad with chicken or leftover turkey. Prep time includes chilling."
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Ready In:




  • Chop the chicken meat into smallish pieces, and place in a large bowl with the pineapple and celery.
  • In a separate bowl combine the mayonnaise, celery salt, pepper, dried onion, garlic powder, and nuts or seeds.
  • Add the mayonnaise mixture to the chicken and toss to combine; add additional sour cream or plain yogurt to achieve desired texture.
  • Refrigerate for at least 30 minutes, then serve on croissant or on lettuce.

Questions & Replies

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  1. Calophi
    I've made this a couple times! I recommend using real chopped onion instead of onion flakes. I used the flakes the first time and I couldn't taste them at all. The salad was much more flavorful the second time I made it with the diced onion. I also added extra garlic powder the second time. For the mayo, Kraft's reduced fat mayo with olive oil was perfect. I make this recipe with greek yogurt (not sour cream), and so far I've used both almonds and sunflower seeds.
  2. jennifer Cassity
    I really liked the pineapple in this recipe. I have never put fruit in my chicken salad but I will definitely make this one again. I did add a little more celery salt to add more flavor


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