Pineapple Pecan Chicken Salad Food

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.

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 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.

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-PINEAPPLE CHICKEN SALAD

Steps:

• 1. Combine chicken,celery,green onion,green pepper,salt,black pepper,and mayonnaise (real or miracle whip) in a bowl, mix well. Stir in pecans,pineapple, and lemon juice.
• 2. Chill for about 30 minutes before serving.

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.

PINEAPPLE PECAN CHICKEN SALAD

Steps:

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

MIXED GREENS, PINEAPPLE & PECAN SALAD

Steps:

• Prepare the vinaigrette. Fit food processor with steel knife blade. With machine running, drop garlic through feed tube; process until finely chopped. Add cilantro, shallots, serrano pepper, orange juice and lime juice; process until pureed.
• With machine running, pour olive oil through feed tube in slow, steady stream. Season with salt and pepper to taste. Makes about 3/4 cup vinaigrette. Set aside.
• For the salad, slice pineapple into 8 rings. Lightly coat a large grill pan with non-stick cooking spray, then grill pineapple over medium heat until lightly caramelized, about 2-3 minutes on each side. Set aside to cool slightly.
• Combine greens and onions in a large bowl. Drizzle cilantro lime vinaigrette over greens and toss until well mixed. Arrange dressed greens on individual serving plates. Top each plate with a grilled pineapple ring, crumbled goat cheese and chipotle-glazed pecans.

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.