Pineapple Chicken Salad Sandwich

Submitted by Chef PotPie

"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, (Recipe #226050), instead of poaching, it is much more flavorful. I usually add a little bit of finely chopped celery for a bit of crunch!"

 

• Ready In: 10mins
• Ingredients: 8
• Serves: 4

ingredients

• 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
• 1⁄4 cup sliced almonds, toasted
• 1 tablespoon butter

directions

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.

Reviews

[WhatamIgonnaeatnext]

Our night was kinda crazy. I wasn't able to saute the chicken; I had to just boil it. I did toast the nuts. I didn't feel quite so guilty because this was healthier than normal. I also used flaked parsley. Thanks for posting this. Tonight was the perfect night for this recipe.

 

[diner524]

What a yummy chicken salad. I made 1/2 of the recipe and cooked my chicken in my Instant Pot, so it was easily shredded. I also used fresh pineapple and it's juice, as I had it left over from another Hawaiian recipe. I loved the addition of the almonds and the pineapple. Next time I will probably add some onion and maybe some sliced celery. Made for the Hawaiian region of Susie's World Tour 2018. Thanks for sharing the recipe!!

 

[*Parsley*]

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 !

 

[Deb G]

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.

 

[Cuistot]

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!