Chicken and Pineapple Salad

Why don’t you lighten up your table with this wonderful, fruity and easy to make chicken salad this special day?

I like the juicy and sweet pineapple so I always go for queen pineapples. You can never go incorrect with them. But any other pineapple range can be used.

As I always approximately—the recipes are fixed in stone. You can add some nuts for some extra crunchiness to the salad. Carrots are also a prodigious addition to this salad. For the dressing you can also combination half mayonnaise with half plain yoghurt for that extra boost of tanginess.

This salad can also be used as a satisfying for pita bread or wraps. You can prepare mini ones and use on your party foods platter.

Chicken salad is one of those diets that just scream shower food to me – baby or bridal; it is certainly appropriate for such an occasion, I, however, have never been a fan of chicken salad. I’m not sure why but they fully made me out before. I really thought it seemed choice a good like for the shower though, so I went in search of a really nice recipe. I tried a pair but this one is better than just good—it is fantastic. As in, I ate it for lunch and dinner some days in a row and looked forward to meals so I would get some more of this delicious stuff. Nearly everyone at the shower commented on how much they enjoyed this. It is positively a winner!

The sauce is key in the exceptional flavor of this salad, so I would not recommend leaving it out. I used grocery store rotisserie chicken which saved some time and was also lovely because I was able to freeze the leftover pieces for later. This is so good; it is the kind of thing I will probably prepare big batches of to have around whenever I want it.

Nutritional information (per serving)

Calories—108, Sodium—75mg, Total fat—8g, Total carbohydrate—9g, Saturated fat—1g, Dietary fiber—2g, Monounsaturated fat—5g, protein—17g, cholesterol—40mg.

Ingredients

1 cup crushed pineapple, drained

 1/4 cup Crisco oil

2 table spoons lemon juice

1 clove garlic, minced

1 tea spoon sugar

1/4 tea spoon crushed red pepper flakes

4 boneless, skinless chicken breast halves

1/4 cup diced red bell pepper, minced

1/4 cup diced red onion

1 small jalapeno pepper, minced

2 table spoons chopped cilantro

Salt and pepper to taste

How to make Chicken and Pineapple Salad

Drain pineapple juice into a 1 cup measure. Add Crisco oil, lemon juice, garlic, red pepper flakes and sugar; mixture well.

Place chicken in a big zippered plastic bag or glass utility dish. Pour all but 1 table spoon of marinade over chicken. Cover and fridge chicken for 45 minutes to 60 minutes.

Meanwhile, place pineapple in a medium-sized serving bowl. Add red bell pepper, red onion, jalapeno, and cilantro and reserved 1 table spoon of marinade. Toss well and season with salt and pepper to taste.

Heat grill to medium. Removed chicken from marinade; season with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through. Serve with pineapple salad.