Pineapple Chicken Salad Recipe
Chicken salad is a favorite here on the homestead because not only is it easy to whip up, but it is so delicious. And my pineapple chicken salad fits that to a tee, chopped full of sweet pineapple, fresh pecans, and roasted chicken meat.
My recipes cook a full whole chicken in the slow cooker. This recipe makes a lot, which is great for dinner and leftover lunches. But if you already have leftover chicken or even turkey, then you can make this too.
This pineapple chicken salad goes great with pita chips or butter crackers as an appetizer dip or served on sweet Hawaiian rolls
Cost to make this recipe
My calculations came roughly to $11.39 or $1.42 per serving size. This recipe works amazingly if you cut it in half and make it with leftover roasted chicken which can save you money. It also changes up boring chicken leftovers. Turkey is another way to go when you have tons of leftovers after Thanksgiving.
Similar cold salad recipes
Recipe adapted
This recipe is original of Vintage Mountain Homestead, all images and text are original to this website. Please visit our disclaimer page for more information on our recipe-sharing policies.
Pineapple Chicken Salad Sandwich
Ingredients
- 4-5 pound whole chicken …[$5.00]
- 1 cup chicken broth …[$0.35]
- 2 medium carrots shredded…[$0.20]
- 20 oz pineapple crushed or cut, drained…[$0.67]
- 1 cup pecans chopped…[$3.24]
- 8 oz mayonnaise …[$0.96]
- 8 oz sour cream …[$0.75]
- 1 Tbsp Worcestershire sauce …[$0.15]
- 1 tsp garlic powder …[$0.06]
- salt to taste …[$0.01]
Instructions
- Place whole chicken with chicken broth in a slow cooker. Set to high for 6 hours. Be sure to remove the inside pouch and any plastic pieces.
- When cooked, tear off all white and dark chicken and place in a large bowl. Do not add skin or broth.
- Add chopped pecans, pineapple, and shredded carrots to the chicken bowl and set aside.
- In another bowl, combine the remaining ingredients. Add salt and pepper to taste, then add the mixture to the chicken bowl and mix well. Add more sour cream and mayo if your mixture is too dry.
- Cover and let sit in the refrigerator for at least one hour. Add to bread, crackers, pita, or eat plain and enjoy.
Pineapple Chicken Salad Sandwich
Ingredients
- 4-5 pound whole chicken, …[$5.00]
- 1 cup chicken broth, …[$0.35]
- 2 medium carrots, shredded…[$0.20]
- 20 oz pineapple, crushed or cut, drained…[$0.67]
- 1 cup pecans, chopped…[$3.24]
- 8 oz. mayonnaise, …[$0.96]
- 8 oz. sour cream, …[$0.75]
- 1 tbsp Worcestershire sauce, …[$0.15]
- 1 tsp. garlic powder, …[$0.06]
- salt to taste, …[$0.01]
Instructions
- Place 4-5 pound whole chicken with 1 cup chicken broth in a slow cooker. Set to high for 6 hours. Be sure to remove the inside pouch and any plastic pieces.
- When cooked, tear off all white and dark chicken and place in a large bowl. Do not add skin or broth.
- Add 1 cup pecans, 20 oz pineapple, and shredded 2 medium carrots to chicken bowl and set aside.
- In another bowl combine 8 oz. mayonnaise, 8 oz. sour cream, 1 tbsp Worcestershire sauce, 1 tsp. garlic powder, and salt to taste. Add mixture to chicken bowl and mix well. Add more sour cream and mayo if your mixture is too dry.
- Cover and let sit in refrigerator for at least one hour. Add to bread, crackers, pita, or eat plain and enjoy.