Tropical Pineapple Chicken Salad with Pecans
A delightful twist on a classic, this chicken salad combines tender shredded chicken with the sweet burst of pineapple and the crunchy texture of toasted pecans. A creamy, tangy dressing made with mayonnaise and Greek yogurt brings all the vibrant flavors together for a perfect lunch or light main course.
Equipment
- Large mixing bowl
- small mixing bowl
- Dry skillet
- Whisk
- Rubber spatula
- Cutting board
- Chef's knife
- Measuring cups and spoons
- fine mesh sieve
Ingredients
- 4 cups cooked chicken, shredded or diced from a rotisserie chicken is ideal
- 1 cup chopped pecans
- 2 stalks celery, finely diced
- ½ cup red onion, finely diced
- 1 cup good-quality mayonnaise
- ½ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Prepare the main components: In a large mixing bowl, combine the shredded chicken, finely diced celery, and finely diced red onion.
- Toast the pecans: Place the chopped pecans in a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan often, until fragrant and lightly browned. Transfer immediately to a plate to cool completely.
- Make the dressing: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice until smooth. Season with salt and pepper to taste.
- Combine the salad: Pour the dressing over the chicken mixture in the large bowl. Add the well-drained pineapple tidbits and the completely cooled, toasted pecans.
- Fold and chill: Gently fold all ingredients together with a rubber spatula until everything is evenly coated. Do not overmix. Cover the bowl and refrigerate for at least 30 minutes (1 hour is best) to allow the flavors to meld.
- Serve: Taste and adjust seasoning if necessary before serving. Enjoy on croissants, in lettuce cups, or with crackers.
Notes
Pro Tips:
- Ensure pineapple is very well-drained to avoid a watery salad. Press it gently in a fine-mesh sieve.
- Always add the pecans when they are completely cool to keep them crunchy.
- Cold dishes need more seasoning, so taste and adjust salt and pepper after the salad has chilled. Ingredient Swaps:
- Nuts: Toasted walnuts or slivered almonds can be used instead of pecans.
- Dressing: For a richer dressing, use all mayonnaise. For a similar tang, sour cream can replace the Greek yogurt.
- Onion: Finely chopped shallots or green onions offer a milder flavor than red onion. Gourmet Variations:
- Add 1/2 teaspoon of mild curry powder to the dressing for a Coronation-style twist.
- Mix in 1/2 cup of toasted, unsweetened coconut flakes for more tropical flavor.
- For extra freshness, add 1 tablespoon of chopped fresh cilantro or parsley. Serving Suggestions:
- Serve as a sandwich on a croissant or toasted brioche.
- For a low-carb option, serve in butter lettuce cups or stuffed into an avocado.
- Offer as a dip with an assortment of crackers and fresh vegetable sticks.
- Ensure pineapple is very well-drained to avoid a watery salad. Press it gently in a fine-mesh sieve.
- Always add the pecans when they are completely cool to keep them crunchy.
- Cold dishes need more seasoning, so taste and adjust salt and pepper after the salad has chilled. Ingredient Swaps:
- Nuts: Toasted walnuts or slivered almonds can be used instead of pecans.
- Dressing: For a richer dressing, use all mayonnaise. For a similar tang, sour cream can replace the Greek yogurt.
- Onion: Finely chopped shallots or green onions offer a milder flavor than red onion. Gourmet Variations:
- Add 1/2 teaspoon of mild curry powder to the dressing for a Coronation-style twist.
- Mix in 1/2 cup of toasted, unsweetened coconut flakes for more tropical flavor.
- For extra freshness, add 1 tablespoon of chopped fresh cilantro or parsley. Serving Suggestions:
- Serve as a sandwich on a croissant or toasted brioche.
- For a low-carb option, serve in butter lettuce cups or stuffed into an avocado.
- Offer as a dip with an assortment of crackers and fresh vegetable sticks.