Pineapple Chicken Salad Recipe
Chicken salad is a longtime favorite here on the homestead. It is prized not only for its simplicity but also for its delicious, satisfying flavor. My pineapple chicken salad embodies that perfectly. It’s packed with tender roasted chicken, sweet, juicy pineapple, and the rich crunch of fresh pecans. Each bite offers a harmonious blend of savory and sweet. The texture is creamy and crisp. This makes it a dish that is both delightful to eat and easy to prepare. It is the kind of salad that works beautifully for lunch or a light dinner. You can even use it as a filling for sandwiches. This proves that homestead cooking can be both effortless and indulgent.
My recipes call for cooking a whole chicken in the slow cooker. This method fills the kitchen with mouthwatering aromas. It produces tender, juicy meat. This particular recipe yields plenty. It’s perfect for a hearty dinner. You’ll also have plenty of leftovers for lunches throughout the week. Do not worry if you already have leftover chicken—or even turkey—on hand. This dish works beautifully with pre-cooked poultry too. The flavors meld just as well. You can enjoy the same comforting, satisfying meal. No need to start from scratch. It’s a versatile recipe designed to make mealtime simple, delicious, and full of abundance.
This pineapple chicken salad is wonderfully versatile in how it can be served. Spoon it onto crisp pita chips or buttery crackers for a delightful appetizer dip, perfect for gatherings or casual snacking. For a heartier option, use soft, sweet Hawaiian rolls. These rolls create sandwiches that balance the salad’s tangy sweetness. They also offer a tender, pillowy bite. Whether served as a starter or a main snack, the combination of flavors is a little celebration in every bite. The textures offer a delightful experience too. It is sure to please both kids and adults.
Cost to make this recipe
My calculations came roughly to $11.39 or $1.42 per serving size. This recipe works great when cut in half. You can use leftover roasted chicken to save 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.