Pineapple Chicken Salad Sandwich

5.0(5)

This makes a light enjoyable meal in the summertime, and also cut smaller, as a lovely hors d'oeuvre. Try sauteeing the chicken breast meat, (Recipe #226050), instead of poaching, it is much more flavorful. I usually add a little bit of finely chopped celery for a bit of crunch!

by Chef PotPie·published 2007-05-07

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Lunch/Snacks

Servings

4 serving(s)

Total time

10 min

prep 10 min

Calories / serving

566 kcal

Ingredients (8)

serves

8 toasted English muffins or 8 croissants
1 (8 3/4 ounce) can crushed pineapple, drained, syrup reservedpineapple
2 cups cooked chicken breasts, choppedchicken-breast
3 ounces cream cheese, softenedcream-cheese
2 tablespoons parsley, snippedparsley
salt and pepper, to tastesalt-and-pepper
1/4 cup sliced almonds, toastedalmond
1 tablespoon butterbutter

Instructions (2 steps)

01Combine all ingredients except butter and pineapple syrup, then add 2-3 tablespoons of the syrup or to your taste.
02Butter the muffins or croissants and spread generously with the chicken salad.

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Rich recipe — supports nutrition-aware planning.