I love Chicken Salad. When I say that, I mean regular, boring chicken salad. No grapes or other things crowding out the basics. This recipe has a little flair, but not too much! I was skeptical about the pineapple, but went with it. It added a nice flavor to the salad. Try it!
This recipe was found on Rara Bakes, and used with her permission.
I did not follow the quantities listed exactly. I am the only one in my family that will eat this, so I used less chicken, and much, much less pineapple! Make it to your own tastes!
6 chicken breasts (or leftover chicken, or rotisserie chicken...)
1 (20oz) can crushed pineapple
3/4 cup diced celery
1/3 cup chopped green onions
1/4 tsp salt
1/4 tsp pepper (I used more!)
1 cup mayonnaise
1 cup ranch dressing
3/4 cup slivered almonds
Bring a large pot of water to a boil. Add chicken breasts and cook for 30 minutes, or until done. Dice or shred chicken into small pieces.
Add drained pineapple, celery, onions, salt and pepper. Stir well.
Add mayonnaise and ranch dressing. Stir well.
Refrigerate for 8 hours or overnight. Stir in almonds just before serving.