Tropical Chicken Salad With Pineapple Recipe #244238
Serve on a bed of green in a hollowed out pineapple half with crackers for an appetizer, in a wrap or on your favorite bread with lettuce and tomatoes. You won't need much mayo because of the juiciness of the pineapple distributes moisture keeping the fat down.
by ~Rita~
10 min | 10 min prep
SERVES 4 -6
- 1 lb cooked chicken, shredded
- 1/2 cup crushed pineapple, drained
- 1 tablespoon celery, diced (optional)
- 1 tablespoon pecans, toasted and chopped (optional)
Dressing
- 1/2 teaspoon gingerroot, minced
- 2 tablespoons red onions, minced
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon curry powder
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, minced (cilantro)
- 1/4 cup low-fat mayonnaise
- salt and pepper
- 4 flour tortillas (optional)
- Mix dressing ingredients together.
- Add pineapple, celery, water chestnuts and chicken to dressing.
- Serve in a wrap or on a bed of greens.
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5 stars