Monday, March 19, 2012

Chicken Salad with Pineapple

I think a good chicken salad is something everyone needs in their repertoire. It's great because it can be made ahead of time, it can easily be changed up by modifying a few ingredients, and people love it. Actually, I should say that most people love it, unless they are like my husband who won't touch anything made with mayonnaise. Since I happen to love chicken salad and I wanted to test out recipes for a casual Easter lunch that we are having, I went ahead and made this recipe anyway. To my surprise, he loved it! 

It wasn't overly creamy, and the addition of tangy Greek yogurt balanced out the mayo flavor. The celery, green onions, and carrots added lots of texture and crunch. And the pineapple added a nice sweetness that helped to cut through the creaminess. The surprise ingredient wasn't the pineapple though, it was the Worcestershire sauce. I never would have thought to add this but it adds a completely different dimension to the salad that we both enjoyed. I think this salad would be perfect for baby showers, casual luncheons, picnics, and summer parties, especially when served on cute mini croissants. 

Chicken Salad with Pineapple
Servings: 4

2 1/2 cups cooked chicken breast, shredded or cubed (use Rotisserie chicken for a shortcut)
1/2 cup matchstick or shredded carrots
1/3 cup light mayonnaise
1/4 cup plain Greek yogurt
1/4 cup green onions, finely chopped
1/4 cup celery, finely chopped
1/2 to 1 tsp. Worcestershire sauce (to taste)
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 - 8 oz. can pineapple tidbits, drained

In a large bowl, combine all of the ingredients. Refrigerate until ready to serve. Serve on croissants, rolls, or pita pockets with romaine, spinach, or baby arugula.

Source: slightly adapted from Annie's Eats, originally from Cooking Light

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