Chicken Pineapple Salad

Chicken Pineapple Salad makes a great recipe served on your favorite bread for toasted chicken sandwiches. Made with fresh grapes and pineapple, we love these toasted with melted cheese! They make the best summer sandwiches, or a light summer salad (with no bread). Whip it up in 15 minutes!

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!

Prep Time: 10 minutes mins

Cook Time: 5 minutes mins

Total Time: 15 minutes mins

Yield: 8

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Ingredients

 

1x2x3x

• 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.

Cuisine: American

Course: Salad

Author: Sandy / Reluctant Entertainer

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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