Description

A refreshing and tropical twist on classic chicken salad! This version uses juicy pineapple chunks, crunchy celery, and tangy dried cranberries in a creamy mayo base. Perfect for sandwiches, wraps, or a light summer lunch.

Ingredients

1 ½ cups cooked chicken, shredded

1 cup pineapple chunks, diced

½ cup celery, diced

¼ cup green onions, chopped

⅓ cup dried cranberries

½ cup mayonnaise

Salt, to taste

Black pepper, to taste

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Instructions

1. Shred the cooked chicken using your hands or two forks into bite-sized pieces.

2. Dice the pineapple, celery, and green onions into small, uniform chunks.

3. In a large mixing bowl, combine the shredded chicken, pineapple, celery, green onions, and dried cranberries.

4. In a separate small bowl, mix the mayonnaise with salt and pepper.

5. Pour the dressing over the chicken mixture and gently fold everything together with a spatula.

6. Chill the salad in the refrigerator for at least 30 minutes.

7. Serve on croissants, lettuce wraps, or over greens.

Notes

For extra crunch, add chopped pecans or slivered almonds before serving.

If using canned pineapple, make sure to drain it well to avoid a watery salad.

You can substitute mayonnaise with Greek yogurt for a lighter, tangier flavor.

Prep Time: 15 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 9g
Sodium: 360mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 18g
Cholesterol: 45mg