Pineapple Apple Chicken Salad Recipes

PINEAPPLE AND CHICKEN SALAD

Steps:

• Cut pineapple in half; remove fruit, leaving 1-in. shells. Set shells aside for serving; cut fruit into cubes. , In a large bowl, combine the chicken, onion, celery, raisins, almonds and 1 cup cubed pineapple (refrigerate remaining pineapple for another use)., In a small bowl, whisk the mayonnaise, pineapple juice, mustard, curry and salt; add to chicken salad and toss to coat. Refrigerate until chilled., Line pineapple shells with lettuce if desired; fill with chicken salad.

PINEAPPLE CHICKEN SALAD

Steps:

• In a large bowl, combine the chopped rotisserie chicken, thoroughly drained crushed pineapple, honey roasted almonds, sliced celery, and red onion. Stir to combine.
• In a small bowl, whisk together the mayo, sour cream, honey, Dijon mustard, lemon juice, and a generous (or to taste) sprinkle of salt and pepper. I add 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour dressing over salad.
• Gently stir all of the ingredients together until combined. Taste and adjust for seasonings (salt, pepper, additional lemon, etc.)
• Layer the chicken salad on a croissant or sandwich bread and add some lettuce. Enjoy immediately.

PINEAPPLE CHICKEN SALAD

Steps:

• Combine drained pineapple and mandarin oranges in a bowl; cover with plastic wrap and refrigerate 8 hours to overnight.
• Stir mayonnaise and mustard together in a bowl; add chicken, celery, mushrooms, green bell pepper, olives, and onion. Stir mixture until evenly mixed. Cover bowl with plastic wrap and refrigerate 8 hours to over night.
• Stir pineapple and oranges into the chicken mixture to coat. Spoon into lettuce leaves and top with croutons to serve.

PINEAPPLE CHICKEN SALAD WITH PECANS

Steps:

• In a small bowl, mix together the mayonnaise, sour cream, and paprika until combined. In a separate mixing bowl, combine the chicken, pineapple, water chestnuts, celery, red onion, pecans, and parsley. Fold in the dressing, tossing to fully coat. Season to taste with salt and pepper. Chill completely before serving.

GRILLED CHICKEN WITH CHARRED PINEAPPLE SALAD

Steps:

• Combine the oregano in a bowl with 1 to 2 tablespoons of oil, then season with sea salt and black pepper.
• Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book to butterfly. Place in the bowl with the herby oil, turning until well coated, then leave to one side.
• Cook the quinoa according to the packet instructions, then drain and set aside.
• For the dressing, peel and destone the avocado half, then scoop the flesh into a blender. Add half the coriander (stalks and all) and the jalapeños, along with a splash of the pickling liquid and the juice of 1½ limes. Blitz until smooth, adding a splash of oil, if needed. Stir through the quinoa.
• Finely shred the cabbage, pick the remaining coriander leaves, then toss with the salad leaves.
• Place a griddle pan over a high heat. Peel the pineapple, remove and discard any core, then chop into 4. Place on the hot griddle pan for a few minutes on each side, or until charred, and transfer to a chopping board.
• In the same pan, griddle the chicken for 5 minutes on each side, or until charred and cooked through, then remove from the pan and leave to rest on the board for a few minutes.
• Chop the griddled pineapple into bite-sized chunks, then slice the chicken into thin strips. Deseed and finely chop the chilli.
• Divide the yoghurt between four plates, then top with the chicken, adding the pineapple on one side and the dressed quinoa on the other. Toss the leaves and cabbage with the juice of the remaining lime half and a little salt and pepper, plus the chopped chilli. Divide between the plates, then serve.

CHICKEN SALAD WITH CRUSHED PINEAPPLE

Steps:

• Mix chicken, pineapple, celery, salad dressing, sweetened cranberries, mayonnaise, apple, green onion, rosemary, dill, seasoned salt, salt, and pepper together in a large bowl. Refrigerate until ready to serve.

PINEAPPLE-APPLE CHICKEN SALAD

Steps:

• In a large bowl, combine the first six ingredients. Serve with greens.

PECAN-PINEAPPLE CHICKEN SALAD

Steps:

• 1. Combine chicken,celery,green onion,green pepper,salt,black pepper,and mayonnaise (real or miracle whip) in a bowl, mix well. Stir in pecans,pineapple, and lemon juice.
• 2. Chill for about 30 minutes before serving.

RICE, PINEAPPLE AND CHICKEN SALAD

Steps:

• Mix 2 teaspoons soy sauce, 1 teaspoon oil, 2 teaspoons garlic and 1 teaspoon ginger in medium bowl. Add chicken and toss to coat. Let stand 30 minutes.
• Meanwhile, bring 2 3/4 cups water to boil in heavy medium saucepan. Add rice; return to boil. Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes. Uncover; let stand until cool.
• Sprinkle chicken with salt and pepper. Heat large nonstick skillet over high heat. Add chicken with marinade to skillet and sauté until golden brown and cooked through, about 4 minutes. Cool.
• Whisk lime juice, 1 tablespoon soy sauce, 2 tablespoons oil, 2 tablespoons garlic and 3 teaspoons ginger in large bowl. Mix in rice, chicken, pineapple, kiwi, 1/2 cup green onions and bell pepper. Season with salt and pepper. (Can be made 6 hours ahead. Chill. Let stand up to 2 hours at room temperature before continuing.
• Line bowl with lettuce leaves. Spoon salad into bowl. Sprinkle with remaining 1/4 cup green onions and serve.