This Bird Dog sandwich recipe comes together in a flash, especially if you use your air fryer for the chicken tenders – they cook up extra crispy in minutes with minimal effort. I also love to double up on the sauce for drizzling over the assembled sandwiches or dipping those golden fries on the side. Let your creative juices flow and add melty cheddar or pepper jack cheese under the broiler for a gooey upgrade, or swap in pickled jalapeños and avocado for a fresh twist.

Perfect for summer BBQs, tailgate parties, or even a quick weeknight dinner, these handheld bird dog sandwiches are guaranteed to be a crowd-pleaser, just like these Corned Beef Sliders and Jalapeno Popper Burgers!

The post Bird Dog Recipe appeared first on Reluctant Entertainer.

Serve this cheese and pickle sandwich with your favorite sandwich sides – from crispy potato fries, crunchy coleslaw, and creamy cold pasta salad. Whether you’re interested in trying out an internet sensation or crave a sandwich without the carb crash, this is the sandwich you’ll want to make again and again.

What is a Viral Pickle Sandwich?

A viral pickle sandwich is exactly what it sounds like – a sandwich where large pickles and melty cheese replace the bread! It first took off on TikTok and Instagram as a low-carb, crunchy, and quirky alternative to traditional sandwiches, and you’ll see why – they’re crave-worthy good!

The post  Viral Pickle Sandwich appeared first on Reluctant Entertainer.

I love a unique sandwich, dipped into a warm bowl of tomato soup! This Ham and Cheese Crescent Bake (Ham and Cheese Sandwiches) is a crowd-pleasing recipe for so many reasons, but mostly because these cheesy ham squares taste so darn good.

What is a Ham and Cheese Crescent Bake?

Start off with a 9×13 cake pan and crescent rolls. Bake a layer of the dough, and then add ham, cheese, and favorite toppings (see the list below). They’re not made the traditional way with dinner rolls, but instead with crescent roll dough, which gives the sandwiches a flaky, buttery texture. Of course we love these bites served warm out of the oven, with our Smoked Tomato Bacon Soup.

The post Ham and Cheese Crescent Bake (Sandwiches) appeared first on Reluctant Entertainer.

What goes with black eyed peas? We love these peas (which look like beans with little black eyes!) that come in a can. This Corn and Black Eyed Pea Salad is a recipe that you can make ahead, full of fresh corn and tomatoes and other veggies. We love to serve this salad in our epic salad bowls (2 sizes).

This salad also has jicama. What is jicama? It’s a mild, sweet, and nutty flavor, sort of a cross between an apple and a potatoand. It has a crunchy, watery texture. I buy it pre-cut at Trader Joe’s.

The post Corn and Black Eyed Pea Salad appeared first on Reluctant Entertainer.

The combination of savory ham and rich cheese makes this hot ham and cheese croissant an irresistible bite, with a buttery glaze that adds the finishing touch. Best of all, you can easily reheat any leftovers, making them just as tasty the next day.

Baked Ham and Cheese Croissants

Serve these easy Baked Ham and Cheese Croissants on a platter with fresh fruit or a side salad (for lunch), for an effortless yet elegant meal that everyone will love! 

Why I love this recipe

• Great “anytime of year” recipe – can serve for breakfast, brunch, lunch, or even a light dinner with tomato soup and salad. 
• I love to make these and serve on the BIG BOARD with fruit and pastries for the holidays.
• Reheat leftovers in the air fryer and they are fabulous! 

Gather these ingredients

• Unsalted butter
• Brown sugar
• Honey
• Dijon mustard
• Poppy seeds
• Garlic powder
• Mini croissants
• Pesto
• Deli black forest ham
• Swiss cheese – cut in half
• Green onion – finely diced

How to make Baked Ham and Cheese Croissants

1. Preheat the oven to 375 degrees F. Prepare a baking sheet with parchment paper and set aside.
2. Add (to a small bowl) butter, brown sugar, honey, dijon mustard, poppy seeds, and garlic powder. Microwave for 30 seconds until the butter is mostly melted, and whisk until smooth. 
3. Cut the croissants in half horizontally, and place the bottom half of each croissant on a baking sheet. Top each croissant with half a slice of cheese and ham. To the top half of the croissant, spread lightly with pesto.
4. Brush the butter mix all over the top of the 16 assembled croissants. 
5. Bake for 15-17 minutes until the croissants are golden and toasted. The cheese will be nice and melty!
6. Assemble the ham sandwiches on a platter and sprinkle lightly with finely chopped green onions. 
7. Enjoy!

Tips & substitutions

• I buy the mini croissants at Trader Joe’s in the freezer section.
• If you can’t find the mini croissants, you can use regular size croissants (but only use 8 large ones instead of 16 mini ones).
• Use your favorite cheese if you aren’t a fan of Swiss. 
• Grill sweet onions for a nice caramelized touch!
• Add garden heirloom tomato slices in the summertime.
• Optional to not add the pesto, but I find it adds a nice pizazz!
• Easy to reheat in the air fryer.

Serving suggestions

Baked Ham and Cheese Croissants are perfect to serve with a fresh garden salad and smoked tomato bacon soup.

Storage

You can store leftovers in an airtight container and keep in the refrigerator for up to 3 days. To reheat, place them in the air fryer on 350 degrees F for a few minutes.

Check out these other sandwich / slider recipes while you’re here

• Grilled Cheese Flatbread Sandwich
• French Dip Sliders in a Cake Pan
• Slow Cooker Coke Pulled Pork Sandwiches

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Baked Ham and Cheese Croissants

Baked Ham and Cheese Croissants are stuffed with ham, melted Swiss, pesto, and a buttery glaze brushed on top; easy for holiday entertaining.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 17 minutes minutes

Total Time 32 minutes minutes

Servings 8

Calories 249kcal

Author Sandy Coughlin

Ingredients

• 4 tbsp unsalted butter
• 1 Tbsp brown sugar
• 1 Tbsp honey
• 1 tsp dijon mustard
• 1 tsp poppy seeds
• ½ tsp garlic powder
• 2 12 oz mini croissants 16 mini croissants from Trader Joe’s
• ½ cup pesto
• 14 oz deli black forest ham
• 8 slices Swiss cheese or gruyere torn or cut in half
• 2 green onion finely diced

Instructions

• Preheat the oven to 375 degrees. Prepare a baking sheet with parchment paper and set aside.
• In a small bowl, add butter, brown sugar, honey, dijon, poppy seeds, and garlic powder. Microwave for 30 seconds until the butter is mostly melted, and whisk until smooth.
• Cut the croissants in half horizontally, and place the bottom half of each croissant on a baking sheet. Top each croissant with half a slice of cheese and ham. To the top half of the croissant, spread lightly with pesto.
• After all 16 are assembled, use a pastry brush to brush the butter mix all over the top of the croissants.
• Bake for 15-17 mins until the croissants are golden and toasted. The cheese will be nice and melty!
• Assemble the ham sandwiches on a platter and sprinkle lightly with finely chopped green onions.
• Serve.

Nutrition

Calories: 249kcal | Carbohydrates: 8g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 700mg | Potassium: 173mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 661IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 1mg

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These bison burgers are a simple, classic American burger made with lean ground bison instead of ground beef. Cooked perfectly either on the stove-top or grill, each pattie is juicy and loaded with flavor. My favorite is when the cheese melts, along with the delicious burger sauce, and then of course the onions. It’s an “out-of-this-world” burger that is always a crowd pleaser when we serve these to guests!

Bison Burgers

This Bison Burger recipe is a standout from Erin Clarke’s new cookbook, Well Plated Every Day. I love Erin’s approach to cooking because her recipes are just a little lighter but still pack that incredible punch, with flavor combinations that make every bite memorable.

As I flipped through the cookbook, I found myself bookmarking almost every page! These are recipes you’ll want to cook again and again, and the best part? Most can be on the table in under an hour, making them as practical as they are delicious. So grab Erin’s new cookbook.

Why I love this recipe

• We love a good burger, even in the wintertime.
• Love this recipe that you can cook on the stovetop (winter) or on the grill (summer). 
• You can replace the bison with lean ground beef if you prefer.
• The mustard sauce is the BEST.

Gather these ingredients

Caramelized onions

• Extra-virgin olive oil
• Red onions – medium – thinly sliced
• Kosher salt

Creamy Dijon Sauce

• Greek yogurt – nonfat – plain
• Dijon mustard

Burgers/patties

• Ground bison – or 90% lean ground beef
• Extra virgin olive oil
• Worcestershire sauce
• Dijon mustard
• Kosher salt
• Ground black pepper
• Sharp white cheddar cheese
• Canola oil – for grilling
• Brioche buns  – whole grain
• Lettuce
• Tomato 

How to make Bison Burgers

Caramelize the onions

1. Heat the olive oil in a large saute pan over medium-high heat. Add the onions and salt. Cook until the onions begin to soften and brown, about 8 minutes.
2. Reduce the heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, 15-20 additional minutes. Remove from heat. 

Make the creamy Dijon sauce

1. Combine (in a small bowl) the yogurt and mustard (add more mustard for a zippier sauce). Set aside.

Cook the burger patties

1. Place the bison meat in a large bowl. Add the olive oil, Worcestershire, mustard, salt, and pepper. With a fork, gently stir to combine, being careful not to compact the meat (handle it as little as possible for the most tender burgers). 
2. Shape the mixture (gently) into 6 equal patties (about 3 ½ inches each). 
3. Season the outsides of the patties with the remaining ½ tsp of salt and brush lightly with canola oil.

Cook the burgers

1. Heat a gas or charcoal grill to medium high heat (375 – 400 degrees F) or cast iron skillet on your stovetop to medium-high heat (be sure the skillet is hot before adding the burgers). 
2. Cook the burgers until slightly charred on the first side, about 4 minutes. 
3. Flip and cook on the other side for 3-4 minutes more, until the internal temperature of the burger reaches 130-135 degrees F (for medium rare). Do not overcook or the burgers will be dry.
4. Melt the cheese on top of the patty during the last minute of cooking.
5. Toast (if desired) the buns on a baking sheet in your oven at 350 degrees F for 5-7 minutes. 
6. Spread the bottom bun generously with the Dijon sauce. Top with lettuce and tomato, the pattie, and then the caramelized onions. Finish with the top bun.
7. Serve and ENJOY every bite!

Tips & substitutions

• Toast the buns – burgers are always better that way.
• Use brioche or a whole grain bun – but of course you can use whatever buns you want, or make the burgers protein style (which means the pattie is between 2 lettuce leaves with no bun).
• If you can’t find bison at the market, use 90% lean ground beef. 
• Optional to use yellow Sharp Cheddar, or Provolone, Havarti or Swiss cheese.
• Make the mustard sauce ahead of time and keep in the fridge.
• Use fresh tomatoes and lettuce for the juiciest burgers! Use what’s in season.
• Make the onions ahead of time, too. We love to doubel and triple the onion recipe, so we always have some in the fridge for burgers and sandwiches.

Serving suggestions

Serve these Bison Burgers with sweet potato chips or fries, and Chocolate Dump Cake.

Storage

Store any leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days. 

Check out these other burger recipes while you’re here

• Blackstone Smash Burgers
• Delicious Mint Lamb Burgers with Fig
• Hawaiian Burgers

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Bison Burgers

With bison, caramelized red onions, sharp white cheddar, lettuce, tomatoes and a zesty Dijon sauce, these juicy Bison burgers are the best! Grill or cook on stovetop! From Erin Clarke's Well Plated Everyday Cookbook. Makes 4 large burgers or 6 smaller burgers. OPTIONAL TO USE LEAN GROUND BEEF.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 790kcal

Author Sandy Coughlin

Ingredients

For the caramelized onions

• 1 Tbsp extra-virgin olive oil
• 3 medium red onions thinly sliced
• ¼ tsp kosher salt

For the creamy Dijon Sauce

• ½ cup nonfat plain Greek yogurt
• 1-2 Tbsp Dijon mustard

For the burgers

• 2 pounds ground bison or 90% lean ground beef
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Dijon mustard
• 1 tsp kosher salt divided
• ½ tsp ground black pepper
• 6 slices Sharp white cheddar cheese or 4 if making larger burgers
• Canola oil for grilling
• 6 medium whole grain or brioche buns or 4 if making larger burgers
• Lettuce and tomato

Instructions

• Caramelize the onions: Heat the olive oil in a large saute pan over medium-high heat. Add the onions and salt. Cook until the onions begin to soften and brown, about 8 minutes. Reduce the heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, 15-20 additional minutes. Remove from the heat.
• Make the creamy Dijon sauce: In a small bowl combine the yogurt and mustard (add more mustard for a zippier sauce). Set aside.
• Make the burger patties: Place the bison in a large bowl. Add the olive oil, Worcestershire, mustard, ½ tsp of the salt, and the pepper.
• With a fork, gently stir to combine, being careful not to compact the meat (handle it as little as possible for the most tender burgers). Gently shape the mixture into 6 equal patties (about 3 ½ inches each). Season the outsides with the remaining ½ tsp of salt and brush lightly with canola oil.
• Cook the burgers: Heat a gas or charcoal grill to medium high heat (375-400 degrees) or cast iron skillet on our stovetop to medium-high heat (be sure the skillet is hot before adding the burgers). Cook the burgers until slightly charred on the first side, about 4 minutes. Flip and cook on the other side for 3-4 minutes more, until the internal temperature of the burger reaches 130-135 degrees (for medium rare). Do not overcook or the burgers will be dry.

Assemble the burgers:

• Add the cheese during the last minute of the cooking so the cheese melts.
• If desired, toast the buns on a baking sheet in your oven at 350 degrees for 5-7 minutes.
• To serve, spread the bottom bun generously with the Dijon sauce. Top with lettuce and tomato, the pattie, and then the caramelized onions.
• Finish with the top bun and ENJOY every bite!

Nutrition

Calories: 790kcal | Carbohydrates: 68g | Protein: 25g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 236mg | Sodium: 1660mg | Potassium: 244mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1343IU | Vitamin C: 7mg | Calcium: 345mg | Iron: 2mg

The post Bison Burgers appeared first on Reluctant Entertainer.

These Turkey and Cranberry Sliders are versatile, working as a next-day Thanksgiving treat, a shareable party snack, or even a cozy weeknight meal. Easy to assemble, bake, and then finish with a savory, buttery Dijon mustard sauce topping that soaks into the sliders as they bake in the oven.

Turkey and Cranberry Sliders

I love to serve these turkey sliders warm out of the oven, with leftover cranberry sauce–a welcoming dish everyone will want to reach for at the table. What I also love is that these are on the table in 25 minutes!

Why I love this recipe

• Great for the weekend after Thanksgiving.
• Anytime game day snack (replace the cranberry with a slaw or sauteed onions).
• Fun holiday potluck dish!
• Uses up Thanksgiving leftovers!

Gather these ingredients

• Thick-cut deli turkey (or leftover Thanksgiving turkey)
• Provolone cheese
• Cranberry sauce (whole berried)
• Hawaiian dinner rolls (or Brioche rolls)

Sauce:

• Unsalted butter – melted
• Worcestershire sauce
• Dijon mustard
• Minced dried onion
• Poppy seeds

How to make Turkey and Cranberry Sliders

1. Preheat the oven to 350 degrees F. Spray a 9 x 13 inch baking dish with cooking spray. 
2. Slice the rolls in half lengthwise and place the bottom half into a baking dish.
3. Layer the deli turkey across the rolls. 
4. Spread the cranberry sauce over the turkey and top with the cheese slices (you’ll need to tear or cut the slices in half).
5. Place the top bun layer onto the sliders

Make the butter sauce:

6. Mix together (in a small bowl) the melted butter, Worcestershire sauce, Dijon mustard, dried onion, and poppy seeds. 
7. Brush the sauce generously on across the top of the buns. 
8. Cover the 9 x 13 inch pain with foil and bake for 15 minutes. Remove the foil and bake for another 5-10 minutes or until the top is brown.
9. Serve hot and enjoy!

Tips & substitutions

• You can use whole berry or regular cranberry sauce. We love the “orange cranberry sauce” at Trader Joe’s.
• Use Hawaiian rolls or brioche small rolls or buns.
• Swap out the Provolone cheese with Havarti, Swiss, or Dubliner cheese.
• If you don’t have turkey, use ham, corned beef, or roast beef instead.
• Try tuna instead of turkey – it’s great with cranberries!

Serving suggestions

Serve these Turkey and Cranberry Sliders with a big salad and Chocolate Dump Cake for a complete dinner spread.

Storage

Store any leftover sliders in an airtight container in the refrigerator for up to 3 days. When you are ready to reheat, cover them with foil and bake at 350 degrees F for 10 minutes or until warmed through.

Check out these other easy slider recipes while you’re here:

• Italian Sliders
• Grilled Cheese Sliders
• Sweet Onion Pizza Sliders with Delallo Pizza Sauce
• Breakfast Sliders

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Turkey and Cranberry Sliders

Turkey and Cranberry Sliders are made with dinner rolls, layered with leftover turkey, tangy cranberry, and melted Provolone cheese! Makes 12 sliders.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 148kcal

Author Sandy Coughlin

Ingredients

• 1 pound thick-cut deli turkey or leftover Thanksgiving turkey
• 6 large slices Provolone cheese
• 1 ¼ cup cranberry sauce whole berried
• 1 16 oz pkg Hawaiian dinner rolls or Brioche rolls 12
• 4 tablespoons unsalted butter melted
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 2 teaspoons minced dried onion
• 1 teaspoon poppy seeds

Instructions

• Preheat the oven to 350 F. Spray 9×13 baking dish with cooking spray.
• Slice the rolls in half lengthwise and place the bottom half into the baking dish.
• Layer the deli turkey across the rolls.
• Next spread the cranberry sauce over the turkey and top with the cheese slices (you’ll need to tear or cut the slices in half).
• Place the top bun layer onto the sliders.

Make the butter sauce:

• In a small bowl, mix together the melted butter Worcestershire Sauce, mustard, dried onion, and poppy seeds. Generously brush across the tops of the buns.
• Cover the 9×13 pan with foil and bake for 15 minutes. Remove the foil and bake for another 5-10 minutes or until the top is brown.
• Serve immediately while hot!

Nutrition

Calories: 148kcal | Carbohydrates: 14g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 544mg | Potassium: 111mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 214IU | Vitamin C: 0.4mg | Calcium: 83mg | Iron: 1mg

The post Turkey and Cranberry Sliders appeared first on Reluctant Entertainer.

Is there anything more comforting than a snack made with fresh, white bread? I love this recipe today, because it’s so fun for kids to eat, and also to make. These little Sushi Sandwiches are fun little bites of ham and cheese, rolled up with a little crunch. Made without traditional rice, they are rolled bread and super easy for kids to make their own.

Sushi Sandwiches are Easy!

Surprise your kids at lunchtime, at home or in a school lunch, with meat and veggie sandwich sushi. It’s a simple way to change up traditional sushi (usually with fish), with ham and turkey deli meat.

At times it’s hard to come up with fun, new ideas for school lunches. These Sandwich Sushi Rolls strike the right balance between nutritious and fun. Instead of rice, which is not quite as esy to make, they are made with bread. I’ve included twp different types of meat (ham and turkey) but feel free to get creative with your own fillings. Whether you’re entertaining kids, or you are setting out a platter for adults (game day!), everyone loves these little sandwich rolls.

Especially dipped in Ranch dressing, and served with potato chips!

Why I love this recipe

• These sushi sandwich bites are so fast and easy to make.
• You can mix it up and use different lunch meat, veggies, etc.
• Kids love these for parties or snacks!

Gather these ingredients:

• Whipped cream cheese
• Sharp cheddar cheese slices
• Cucumbers
• Sliced deli turkey
• Sliced deli ham
• Mustard
• Sandwich bread (soft)
• Ranch dressing for dipping
• Potato chips for serving

How do you make sushi sandwiches?

1. Slice the cheddar cheese and cucumber into long thin pieces.
2. Cut the crusts off the bread.
3. Spread the cream cheese on each slice of bread. Lay down the deli meat, cheese slice, cucumbers, mustard. Roll the “sushi” pushing down after you roll (to slightly seal).
4. Slice: Next, slice the roll in half or thirds, to make the bite size sushi. Slicing with a knife helps make the roll stick.
5. Serve: Place the rounds on a plate like real sushi with a small bowl of Ranch dressing for dipping! Easy to make ahead for a kid party! Serve wiht potato chips.

Tips and substitutions:

• Use soft bread for easing rolling.
• Instead of ham or turkey, try peanut butter and jelly.
• Sneak in veggies (for kids who aren’t fans of vegetables), like carrots, cucumber, spinach leaves, and more.
• Serve on a big board, like we did our Frog Sandwich Board.

How do you serve sushi sandwiches?

• Set them out on a big board for a party or gathering.
• Serve them in a bento box (like sushi) with chopsticks – fun!
• Make for snacks, lunches, parties, or appetizer bites.

Check out these awesome sandwich recipes while you’re here

• Christmas Sandwiches
• BLT Focaccia Sandwiches
• Dad’s Denver Sandwiches
• Best Tuna Sandwich Board

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Sushi Sandwiches are Easy!

Sushi Sandwiches are easy, made from soft bread, cream cheese, and packed with vegetables and protein. They are rolled into the perfect bite.

Course Snack

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10

Calories 107kcal

Author Sandy Coughlin

Ingredients

• 1 8 oz Whipped Cream Cheese softened or at room temp
• 8 oz 8 oz Sharp cheddar cheese slices, cut into strips
• 1-2 large cucumbers, cut in long thin strips
• 8 oz 8 oz sliced deli turkey
• 8 oz 8 oz sliced deli ham optional
• Mustard, optional
• 1-2 loaves 1-2 loaves sandwich bread (soft)
• 1 cup Ranch dressing for dipping
• Potato chips for serving

Instructions

• Slice the cheddar cheese and cucumber into long thin pieces.
• Cut the crusts off the bread.
• Roll the cheese, cucumbers, cream cheese and turkey and ham up in a piece of white bread. I also added mustard to some.
• Slice the roll in half. Slicing with a knife helps make the roll stick.
• Serve on a plate like real sushi for the best snack bites!

Notes

Reposted from August 2010, revised from Amy, Living Locourto.

Nutrition

Calories: 107kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 218mg | Potassium: 54mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.1mg

The post Sushi Sandwiches are Easy! appeared first on Reluctant Entertainer.

I love a flavorful chicken sandwich with melty cheese! This chicken salad with grapes and pineapple is a good recipe to pull out when you need a quick lunch or brunch idea. We love this Chicken Pineapple Salad on sliced baguettes (fun little bites of goodness), or even whole wheat bread.

Chicken Pineapple Salad

There’s nothing like the combination of a creamy chicken salad, packed with pineapple, grapes (even nuts), brought out of the oven with hot, melty cheese. I like to pull this recipe out, when I have rotisserie chicken in the fridge, and fresh summer pineapple. Just the way my mom would make them!

You can also serve this salad as a salad (with no bread). Delish!

Why I love this recipe

• Easy to make with Rotisserie chicken (shredded or chopped).
• We love to serve these for drop-in company (great for lunch).
• Optional to serve as a salad or make sandwiches!
• Ready in 15 minutes!

Gather theses ingredients

• Rotisserie Chicken: chopped
• Celery
• Green onions
• Red grapes
• Fresh pineapple
• Almonds, toasted & chopped
• Gruyere cheese (or Swiss, or your favorite cheese)
• Mayonnaise
• Greek Yogurt
• Brown sugar
• Lemon
• Salt and pepper to taste
• Fresh herbs (thyme, basil, cilantro or oregano (optional)

How do you make Chicken Pineapple Salad?

1. Prepare the chicken: We use a rotisserie chicken (pre-shredded rotisserie chicken meat is even quicker!) or you can use canned chicken (but not as good).
2. Combine the ingredients: Chop all fruits and veggies and place them in a bowl with the chicken.
3. Make the dressing: In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste. Add fresh herbs (optional).
4. Combine: Pour the dressing over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed.
5. Use the salad right away or chill for several hours (or even overnight).
6. Assemble: Spoon the chicken salad right on the bread, and then top with grated cheese.
7. Broil for a bout 1-2 minutes until cheese is melted. Serve!

Tips and substitutions

• You can use any chicken – canned, grilled, Rotisserie. Just make sure it’s chopped or shredded in small pieces.
• Use fresh or canned pineapple (drained), but fresh is always best.
• Optional to use green grapes, but we really only like the red ones. TIP: If they are extra large in size, cut the grapes in half.
• Add dried cranberries in place of pineapple or the grapes if you need to (also great).
• Cheese: Use whatever is your favorite cheese! We love Gruyere, which tastes like Swiss cheese, but you can use any kind. Mozzarella is nice and stringy when hot.
• Use Avocado mayo in place of regular, but it will change the taste a tiny bit (make it more tangy).
• Add any fresh herbs! For summer, we really love fresh chopped basil.
• Nuts are optional.
• TOAST: You can use any kind of bread, baguette, even crossaints cut in half. TIP: Toast one side first, then add the chicken salad. Add the cheese and toast!

How do you serve Chicken Pineapple Salad?

We really love these little toasts served for lunch or brunch. They are even great for leftovers (in your work lunch), served cold. For a fun picnic, serve with peach fruit salad, and these amazing (flourless) banana brownies. YUM! Years ago we set it out by our pool with a watermelon salad (fresh fruit).

More chicken salad recipes you may want to try:

• Roasted Chicken Strawberry Salad Sandwiches
• Hot Chicken Salad
• Southwest Avocado Chicken Salad
• Zucchini Burrata Chicken Salad
• Chicken Nacho Salad

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Chicken Pineapple Salad (sandwiches)

Chicken Pineapple Salad, served on your favorite bread with chicken, fresh grapes, and pineapple, make delicious toasted sandwiches!

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 453kcal

Author Sandy Coughlin

Ingredients

• 2 cups Rotisserie Chicken chopped in small pieces
• 2 stalks celery finely chopped
• 2 green onions finely chopped
• 2 cups red grapes halved
• 2 cups pineapple chopped in small pieces
• 1 cup almonds toasted (optional)
• 1 ½ cup Gruyere cheese, grated or Swiss, or your favorite cheese

Make the dressing:

• ½ cup mayonnaise
• ½ cup Greek Yogurt
• 1 Tbsp. brown sugar
• 1 lemon juiced
• Salt and pepper to taste
• Fresh herbs such as thyme, basil, cilantro or oregano (optional)

Instructions

• Prepare the chicken by shredding or chopping into small pieces. Chop all fruits and veggies and place them in a bowl with the chicken.
• Make the dressing: In a small bowl, add mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste. Add fresh herbs (optional). Mix well.
• Pour the dressing over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed.
• Use right away, or you can chill the salad for several hours (or even overnight). Optional to serve as a chicken salad (breadless), or to make sandwiches.
• Turn the broiler to ON. Lay out the slices of bread and spoon the chicken salad on top. Next, top with grated cheese.
• Broil for a bout 1-2 minutes until cheese is melted. Serve!

Notes

Reposted from August 2015.

Nutrition

Calories: 453kcal | Carbohydrates: 20g | Protein: 28g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 340mg | Potassium: 315mg | Fiber: 4g | Sugar: 13g | Vitamin A: 264IU | Vitamin C: 29mg | Calcium: 260mg | Iron: 1mg

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I love a good burger, and it’s even better when it’s made with fish! Enjoy this easy Mediterranean dinner, a Fish Burger Dinner Board made with sautéed greens and a special sauce really makes these burgers scrumptious!

Fish Burger Dinner Board

Sharing a seafood feast with friends is one of the things we love about summer! You may have already tried our Fish Sticks Taco Board. Such a cool, bright, festive way to bring people together for Taco Night!

Why I love this recipe

• It’s an easy weeknight dinner idea (but classy and fun and delish!)
• You can grill your own fish fillet if you don’t want to buy frozen.
• It’s all about the toppings – add your favorite toppings!

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