This is one of my favorite ways to make use of left-over chicken or turkey. Ordinarily we would associate cranberries with chicken or turkey, but here the fruit is pineapple. You might think it rather odd, but trust me it really works. The sweet bits of pineapple provide a counterpoint to the other savory ingredients. Once this salad is made you have several options about how to serve it.
The obvious way to eat it would be as a sandwich on a crusty roll, or you could serve it as part of a salad plate as I have done here, or it makes a very nice wrap, either using a tortilla or just a large lettuce leaf. The recipe is quick to make, and seems like a perfect light meal for springtime or any special occasion you may have coming up. I hope you enjoy it!
The original recipe called for chicken, but I substituted turkey as that is what I had left over.
PINEAPPLE CHICKEN SALAD
Yield: about 6 servings
- 2 1/2 cups shredded or diced chicken (or turkey)
- 1/2 cup coarsely shredded carrots
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped celery
- 3/4 cup diced fresh pineapple
- 1/3 cup low-fat mayonnaise
- 1/3 cup plain low-fat yogurt
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
In a large mixing bowl, combine the shredded chicken, carrots, green onions, celery and pineapple .
In another small bowl, mix together the mayonnaise, yogurt, Worcestershire sauce, garlic powder, salt and pepper. Stir well to combine.
Add dressing to chicken mixture and stir well to coat and evenly combine. Taste and adjust seasonings as needed. Refrigerate until ready to serve.
SOURCE: Cooking Light