Pineapple Chicken Salad
A delightful blend of juicy chicken and sweet pineapple, this salad is quick to make and perfect for any meal.
Ingredients
Main Ingredients
- 2 cups cooked chicken, diced Use leftover rotisserie chicken for extra flavor.
- 1 cup pineapple chunks, fresh or canned Fresh pineapple recommended for best taste.
- 1/2 cup red bell pepper, diced Can swap for green bell pepper if desired.
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, diced
- 1/4 cup mayonnaise Or a plant-based alternative for vegan version.
- 1 tablespoon lime juice Freshly squeezed lime juice enhances flavor.
- Salt and pepper to taste
- Lettuce leaves for serving (optional) Use crispy lettuce for added texture.
Instructions
Preparation
- In a large bowl, combine the diced chicken, pineapple chunks, red bell pepper, red onion, and celery.
- In a small bowl, whisk together the mayonnaise and lime juice until smooth.
- Pour the dressing over the chicken mixture and toss to coat evenly.
- Season with salt and pepper to taste.
- Serve chilled, either on its own or over a bed of lettuce.
Notes
Make this salad ahead of time for best flavor. Add toasted nuts for an extra crunch before serving. Leftovers keep in the fridge for up to 3 days; chicken mixture can be frozen for up to 3 months without dressing.