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Tropical Chicken Salad Recipe

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This recipe for Tropical Chicken Salad is from Rennie's River Elementary Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups prepared rotisserie chicken chopped into small pieces
1/2 cup crushed pineapple, canned in juice (not syrup), thoroughly drained/dried
1/3 cup honey-roasted almonds
1/2 cup thinly sliced celery (~2 stalks)
2 tablespoons red onion finely diced
1/4 cup mayonnaise
2 tablespoons sour cream (fat-free or light is great!)
1 tablespoon honey
1 and 1/2 teaspoons Dijon mustard
1 teaspoon freshly squeezed lemon juice
Salt and pepper

Directions:
Directions:
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.)

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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