Pineapple Chicken Salad

This Pineapple Chicken Salad is a mouthwatering flavor bomb. It's delicious, tangy, slightly sweet and anything but boring! Easy to make with shredded chicken, grapes, crushed pineapple, almonds, green onion and creamy mayonnaise, this recipe will be on repeat for make-ahead lunches!

Course Lunch, Salad

Cuisine American

Diet Gluten Free

Prep Time 10

Total Time 10

Servings servings

Calories 381

Author Kim

Ingredients

5 cups shredded chicken from rotisserie chicken
1 cup halved red grapes
1 1/2 cups crushed pineapple canned in juice (not syrup), thoroughly drained/dried
3/4 cup toasted or roasted sliced almonds optional
1/4 cup thinly sliced green onion light and dark green parts or chives
1 1/4 cups mayonnaise preferably Hellman's
Salt & pepper to taste

For serving

12 small croissants sliced horizontally in half (or other sandwich bread/rolls)
6 butter lettuce leaves

Instructions

Combine the chicken, grapes, thoroughly drained crushed pineapple, almonds, and green onion in a large bowl and toss to combine. Add the mayonnaise and salt and pepper to taste and stir until well coated.
Serve immediately or cover and chill until cold, 1 to 2 hours. Taste for seasoning. Serve on croissants with lettuce leaves.

Notes

Nutritional information does not include bread.

Store chicken salad in an airtight container in the refrigerator for up to four days.

Nutrition