Description
A delightful tropical fusion dish that balances savory shredded chicken with the natural sweetness of pineapple and the satisfying crunch of fresh celery. Creamy and refreshing, this sandwich filling is layered with red onion for a hint of sharpness and combined with a smooth mayonnaise-yogurt dressing. Perfect for a quick, premium-feeling lunch, this versatile salad is best enjoyed on toasted brioche or your favorite artisan bread after chilling to meld the vibrant flavors.
Ingredients
3 cups cooked chicken, shredded or diced
1 cup pineapple chunks, drained
1/2 cup mayonnaise
2 tablespoons Greek yogurt
2 stalks celery, finely diced
2 tablespoons red onion, finely minced
Salt and black pepper to taste
Instructions
Combine the shredded chicken, diced celery, and minced red onion in a large glass mixing bowl.
Fold the pineapple chunks gently into the chicken mixture.
In a separate small ramekin, whisk together the mayonnaise, Greek yogurt, salt, and black pepper.
Pour the dressing over the chicken mixture and stir until all components are evenly coated.
Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld.
Serve chilled, scooped onto your choice of toasted bread or rolls.
Notes
Drain the pineapple thoroughly to ensure the salad doesn’t become watery. Use high-quality avocado oil mayonnaise for a cleaner flavor profile. You can prepare this store-bought rotisserie chicken for ease, which adds a lovely roasted depth. Refrigeration is key to achieving the cohesive texture and seasoned balance of this salad.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg