Pineapple Chicken Salad Sandwiches: A Tropical Twist on a Classic Favorite
If you’re looking for a fresh and flavorful twist on the classic chicken salad sandwich, this Pineapple Chicken Salad recipe is the perfect choice. With the sweetness of crushed pineapple, the crunch of slivered almonds, and the tangy, creamy dressing, these sandwiches are a delightful balance of textures and flavors. Perfect for lunch, picnics, or even a light dinner, these sandwiches will quickly become a favorite.
Ingredients
For the Pineapple Chicken Salad:
- 1 rotisserie chicken, chunked (about 4 cups)
- 1 cup thinly sliced celery
- 1½ cups halved red grapes
- 1 cup slivered almonds
- 1 small bunch green onions, thinly sliced
- 1 can (20 oz) crushed pineapple, drained well (reserve 2 tablespoons of juice)
For the Creamy Dressing:
- 1 bar (8 oz) cream cheese, room temperature
- 1 cup mayonnaise
- 1-2 tablespoons reserved pineapple juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
1. Prepare the Chicken Salad:
- In a large mixing bowl, combine the chunked rotisserie chicken, thinly sliced celery, halved red grapes, slivered almonds, green onions, and well-drained crushed pineapple. Stir everything together until all the ingredients are evenly mixed.
2. Make the Creamy Dressing:
- In a separate smaller mixing bowl, combine the room temperature cream cheese, mayonnaise, reserved pineapple juice (start with 1 tablespoon and add more if needed), Worcestershire sauce, garlic powder, kosher salt, and pepper. Stir together with a whisk or use a handheld blender to achieve a smooth, creamy consistency.
3. Combine and Mix:
- Pour the creamy dressing into the chicken salad mixture. Stir until all the ingredients are well coated with the dressing and thoroughly combined.
4. Chill and Serve:
- Cover the chicken salad and refrigerate for at least 4 hours before serving. This chilling time allows the flavors to meld together and ensures the salad stays moist and delicious. Once chilled, serve the pineapple chicken salad on croissants, rolls, or your preferred bread. Enjoy a refreshing and satisfying sandwich!
Prep Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6-8 sandwiches
Calories: ~534 kcal per sandwich
These Pineapple Chicken Salad Sandwiches are perfect for those who love a blend of savory and sweet flavors. The combination of juicy pineapple, tender chicken, and crunchy almonds wrapped in a creamy dressing makes for a delightful meal that’s both refreshing and satisfying. Whether you’re planning a family gathering or just want to elevate your lunch game, this recipe is sure to impress.
Try it out and let me know how you liked it in the comments below. Happy cooking!
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Pineapple Chicken Salad Sandwiches
- Total Time: 4hr 15min (including chilling time)
- Yield: 6-8 1x
Description
Pineapple Chicken Salad Sandwiches offer a refreshing twist on the classic chicken salad, combining tender chunks of rotisserie chicken with the sweetness of pineapple, the crunch of slivered almonds, and the juiciness of red grapes. This vibrant salad is dressed in a creamy blend of cream cheese, mayonnaise, and a hint of pineapple juice, creating a rich and tangy flavor profile that perfectly complements the fresh ingredients.
Ingredients
For the Pineapple Chicken Salad:
1 rotisserie chicken, chunked (about 4 cups)
1 cup thinly sliced celery
1½ cups halved red grapes
1 cup slivered almonds
1 small bunch green onions, thinly sliced
1 can (20 oz) crushed pineapple, drained well (reserve 2 tablespoons of juice)
For the Creamy Dressing:
1 bar (8 oz) cream cheese, room temperature
1 cup mayonnaise
1–2 tablespoons reserved pineapple juice
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon pepper
Instructions
Prepare the Chicken Salad: In a large mixing bowl, combine the chunked rotisserie chicken, thinly sliced celery, halved red grapes, slivered almonds, green onions, and drained crushed pineapple. Stir everything together until well mixed.
Make the Creamy Dressing: In a separate smaller mixing bowl, combine the room temperature cream cheese, mayonnaise, reserved pineapple juice (1-2 tablespoons), Worcestershire sauce, garlic powder, kosher salt, and pepper. Stir together with a whisk or use a handheld blender to achieve a smooth, creamy consistency.
Combine and Mix: Pour the creamy dressing into the chicken salad mixture. Stir until all the ingredients are evenly coated and well combined.
Chill and Serve: Cover the chicken salad and refrigerate for at least 4 hours before serving. This allows the flavors to meld together and ensures the salad stays moist. Serve the chilled pineapple chicken salad in croissants, rolls, or your preferred bread. Enjoy!
- Prep Time: 15min
Nutrition
- Calories: 534