Pineapple Chicken Salad With Pecans Food

CHICKEN SALAD WITH GRAPES AND PECANS

Steps:

• Combine all salad ingredients in bowl and mix well.
• This works great with rotisserie chicken from the deli counter!

PINEAPPLE PECAN CHICKEN SALAD RECIPE - (4.2/5)

Steps:

• Combine Chicken, Celery, green onions, green pepper, salt, black pepper and mayonnaise in a bowl; mix well. Stir in pecans, pineapple and lemon juice. Chill for about 30 minutes before serving.

PINEAPPLE-PECAN CHICKEN SALAD

Steps:

• Combine chicken, celery, green onion, green pepper, salt, black pepper, and mayonnaise in a bowl; mix well.
• Stir in pecans, pineapple, and lemon juice.
• Chill for about 30 minutes before serving to allow flavors to meld.

PINEAPPLE CHICKEN SALAD

Steps:

• Chop the chicken meat into smallish pieces, and place in a large bowl with the pineapple and celery.
• In a separate bowl combine the mayonnaise, celery salt, pepper, dried onion, garlic powder, and nuts or seeds.
• Add the mayonnaise mixture to the chicken and toss to combine; add additional sour cream or plain yogurt to achieve desired texture.
• Refrigerate for at least 30 minutes, then serve on croissant or on lettuce.

PINEAPPLE AND CHICKEN SALAD

Steps:

• Cut pineapple in half; remove fruit, leaving 1-in. shells. Set shells aside for serving; cut fruit into cubes. , In a large bowl, combine the chicken, onion, celery, raisins, almonds and 1 cup cubed pineapple (refrigerate remaining pineapple for another use)., In a small bowl, whisk the mayonnaise, pineapple juice, mustard, curry and salt; add to chicken salad and toss to coat. Refrigerate until chilled., Line pineapple shells with lettuce if desired; fill with chicken salad.

CHICKEN SALAD WITH CRUSHED PINEAPPLE

Steps:

• Mix chicken, pineapple, celery, salad dressing, sweetened cranberries, mayonnaise, apple, green onion, rosemary, dill, seasoned salt, salt, and pepper together in a large bowl. Refrigerate until ready to serve.

PECAN CHICKEN SALAD

Steps:

• Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
• Serve immediately or refrigerate for up to 3 days.

TROPICAL CHICKEN & PECAN SALAD

Steps:

• Drain pineapple, reserving liquid. Place pineapple in medium bowl. Add chicken and beans; mix lightly.
• Combine dressing and reserved pineapple liquid. Add to chicken mixture; toss to coat. Cover. Refrigerate at least 1 hour.
• Place salad greens in large bowl just before serving. Add chicken mixture and pecans; toss lightly.

PINEAPPLE CHICKEN SALAD SANDWICHES

Steps:

• In a small bowl, combine the first six ingredients. Combine the mayonnaise, onion salt, garlic salt and paprika; add to chicken mixture and mix well. Serve on lettuce-lined rolls.

PEPPERED PECAN, SPINACH SALAD WITH PINEAPPLE & CHICKEN

Steps:

• Make the pecans.
• For the peppered pecans combine 1 teaspoon salt, 1/2 tablespoon ground pepper and 1/4 cup sugar.
• Heat heavy skillet.
• Add pecans and stir, heating one minutes.
• Sprinkle half of the sugar/salt/pepper mixture into the skillet. Stir one minutes. Add the remaining sugar mixtures and continue to stir until melted.
• Remove nuts and put onto oiled cookie sheet.
• Let cool and package tightly.
• Make the dressing.
• Combine 1/2 cup salad oil, 1/4 cup balsamic vinegar, 1/2 teaspoon salt and 1 tablespoon pineapple juce.
• Make the salad.
• Combine spinach, onion, pineapple, blue cheese, and chicken
• sprinkle with peppered pecans.
• Combine with dressing.