Pineapple Chicken Salad Sandwich

Recipe by Chef PotPie
READY IN: 10mins
SERVES: 4
UNITS: US

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
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DIRECTIONS

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