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Pineapple Chicken Salad

Heart.Foods's picture
  Boneless chicken breast 2 Pound, skinned, all visible fat removed
  Homemade chicken broth/Commercial low-sodium variety 2 Cup (32 tbs)
  Dry white wine 2⁄3 Cup (10.67 tbs)
  Water 1 Cup (16 tbs)
  Onion 1 Medium, peeled and quartered
  Carrot 1
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Slivered almonds 3 Ounce (1/2 Cup)
  Diced fresh pineapple 2 Cup (32 tbs)
  Thinly sliced green onion tops 1⁄2 Cup (8 tbs)
  Reduced-calorie mayonnaise 1⁄2 Cup (8 tbs) (Light)
  Low fat vanilla yogurt 8 Ounce (1 Carton)

Rinse chicken and pat dry.
Set aside.
Combine chicken broth, wine, water, onion, carrot and celery in a large saucepan over medium-high heat.
Add chicken fillets and cook over medium heat 20 minutes, or until chicken meat springs back when lightly touched.
Remove chicken from broth, cool and cut into small chunks.
Set aside.
Strain broth and discard vegetables.
Cover broth and refrigerate or freeze for future use.
Preheat oven to 350° F.
Toast almonds in a single layer on small baking sheet in oven 3 to 4 minutes.
In a large bowl, combine chicken, almonds, pineapple and green onion tops.
Set aside.
In a small bowl, combine mayonnaise and yogurt, stirring until well blended.
Pour over chicken mixture, mixing to coat all ingredients evenly.
Cover and refrigerate several hours before serving.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2383 Calories from Fat 693

% Daily Value*

Total Fat 80 g123.8%

Saturated Fat 12.2 g60.8%

Trans Fat 0.2 g

Cholesterol 571 mg190.3%

Sodium 2897.9 mg120.7%

Total Carbohydrates 140 g46.8%

Dietary Fiber 22.7 g90.8%

Sugars 72.7 g

Protein 249 g497.2%

Vitamin A 264.5% Vitamin C 342.3%

Calcium 93.4% Iron 73.5%

*Based on a 2000 Calorie diet


Pineapple Chicken Salad Recipe