If you are looking for a simple, but very appetizing chicken salad recipe, this Jason’s Deli Chicken Salad is perfect for you.
Chrismas is almost here and we know we will eat a lot during the holidays (and that's perfect!). However, we might as well find a perfect recipe for the days in between, so we eat something light and tasty as we make room for another holiday dinner.
If you just have ten minutes you can make this unique salad with mayo and a secret ingredient that will blow your mind: crushed pineapple! It’s surprisingly amazing and slightly sweet. Here are the ingredients you need and how to make it.
1 1/2 pounds cooked chicken breast
1/2 cup crushed pineapple drained
1/2 cup mayonnaise
1/4 cup almond slivers you can add more if you like
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Shred chicken into fine pieces. In a medium-sized bowl combine chicken, crushed pineapple, mayonnaise, almond slivers, salt, and pepper. Stir until the mixture is uniform. Cover and refrigerate for 1 hour before serving.
Recipe Tips for the Cook
If you do not want to drain your pineapple you don’t need to, but you will need to reduce the amount of mayonnaise by at least a tablespoon.
Store the chicken salad in the refrigerator in a sealed container. It will last for about 2-3 days.
If you are going to freeze the chicken salad, do not mix in the mayo until you are ready to eat.
Chicken salad can be served hot or cold. This recipe is cold but you can use warm chicken for the salad.
You can serve this chicken salad alone, with crackers, on a sandwich, or you could get fancy and stuff it inside of cream puff shells for a party.