Hawaiian Chicken Salad

From: Chef #772361

On Nov 11, 2008

From: Alisa Lea

On Aug 13, 2007

I made this with leftover chicken thigh meat and pecans. It was tasty both on toasted french bread and with crackers. I think I'd like to try it again using pineapple tidbits instead of crushed and either cashews or macadamia nuts.

From: Annie H

On Jun 16, 2005

This had really great texture and flavor. I was worried that the pineapple would be overwhelming but it was fine. This is a very non-specific recipe, so here is what I used: poached chicken breast (I'm sure you could use just about any leftover chicken), grated sweetened coconut, and chopped peanuts though I think I'll give cashew a whirl next time. I would have used a little less mayo, perhaps even 1/2 cup. It's a good recipe but not very "oomphy". To liven it up, I would add some fresh chopped chives and black pepper, and maybe some tomato slices. For my own personal sandwich I love adding cheese-its for crunch and saltiness. :D

From: Marg (CaymanDesigns)

On Jun 9, 2005

I love pineapple and coconut so I just had to try this recipe. I was hoping I'd like it but kind of wondered about the combination of ingredients. I loved it!! It is such a pleasant, refreshing change from 'usual' chicken salad. I used almonds and they complimented the other ingredients very well. I bet it would be good with mandarin oranges too. It was enjoyable on whole wheat toast as well as by itself. Thanks for a fun new summer lunch!