Pineapple Chicken Salad

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.

Servings: 8
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!