Hello! I hope you had a wonderful Easter! After all the indulging lately, I felt like making something quick & light, so of course I reached for a couple cans of chicken. Yes, cans. I pick up 2 large cans of chicken breast and tuna every time I go to the grocery. I do LOVE chicken salad made from fresh chicken, but let's face it - sometimes there just aren't enough hours in the day!
Anyway, I was looking around for something different than the AWESOME~est Chicken Salad that I usually make. I found this recipe on MyRcipes.com and made a few changes.
Pineapple Chicken Salad
2 - 12.5 oz cans of chunk chicken in water
2/3 of a 15 oz can of crushed pineapple, drained
1 small grated carrot
1/3 cup sliced almonds
3 or 4 green scallions finely sliced
1/3 cup mayonnaise ( I use Hellman's Olive Oil Mayo)
1/3 cup greek yogurt
1 tbsp worcestershire sauce
1 tsp garlic powder
1 or 2 tsp McCormick Steakhouse Seasoning Grinder (or regular pepper)1 tsp McCormick Sea Salt Grinder (or regular salt)
Drain chicken, and mash it with a fork to shred it up. Add the pineapple, carrot, almonds & scallions and mix. Whisk the mayo, yogurt, worcestershire and spices, then mix it into the chicken mixture. Chill and serve.
Per serving: Calories - 196, Carbs - 10g, Fat - 9g, Protein - 22g, Sodium - 806g, Sugar - 6g
The grated carrots make the chicken salad look "tropical" - LOL! Actually my tiny shreds made it look like salmon salad, a light orangy-pink color. Use larger shreds if you have an aversion to gaudy cuisine!
Let me know if you make it (and like it)!
Have an awesome day!