Creamy Pineapple Chicken Salad

Cassie *


Today was a new experiment for me, and this is what I came up with. I had a very ripe pineapple, some grapes and 2 pounds of thought instead of the normal apples in this salad, I'd use pineapple...I happened to have some pineapple preserves that I used to flavor the mayonnaise base...if you don't have fresh pineapple, drained pineapple would be could actually use, peach, apricot or pineapple preserves for the dressing...they would all work.


★★★★★ 2 votes

32 ounces - several depending how you're serving
15 Min
20 Min
Stove Top


  • 2 lb
    boneless, skinless chicken, cooked and cubed - about 4 breasts
  • 3
    celery stalks - sliced thinly
  • 1/3 c
    red onion, minced or more if you like
  • 1/3 c
    heaping, chopped walnuts or whatever nut you prefer
  • 1 - 2 tsp
    minced, fresh parsley - or can use dried
  • 20
    red grapes - halved or more if you like
  • 4 - 5 oz
    fresh pineapple, diced small - or could use canned tidbits

  • 3/4 c
  • 1/4 c
    sour cream
  • 1/8 c
    pineapple preserves or could use peach or apricot - the flavor is not prevalent
  • 2 Tbsp
  • 1 tsp
    lemon juice
  • 1/4 tsp
  • salt
    to taste

How to Make Creamy Pineapple Chicken Salad


  1. In a large bowl; add pineapple, celery, onion, grapes, parsley and toss to blend.
  2. Add the chicken and toss.
  3. In a small bowl whisk dressing ingredients.

    Pour over chicken mixture and toss to blend well.
  4. Refrigerate until chilled and serve over a bed of lettuce as a salad or as a would be great on croissants. I served on toast with lettuce.


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