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Chicken Pineapple Salad


This is a Pampered Chef - in Season Best recipe collection Spring 2007

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  • Garlic Oil - Olive Oil
  • 1 # Chicken Tenders
  • 1 Medium Pineapple, Fresh
  • 1 Each Bell Pepper, Red- Med. Dice
  • 3 Each Green Onion, Med. Dice
  • 1 Head Roman Lettuce, Washed & Trimmed
  • 1 Can Blk Beans, Drained
  • 6 Slices Bacon, Cooked And Diced
  • Dressing For Salad
  • 2 Each Limes, jested
  • 1/3 Cups Reduced Fat Mayo
  • 2 Tbsp Pineapple Preserves



Step 1

In a small bowl _ Marinate Chicken with oil and any seasoning you like
set aside and then prepare the pineapple and cut it into a small dice

Use a grill pan - that work great.
After about an hour - sauté the chicken until done and remove it from the pan, in the same pan
then put in the pineapple and let that heat through. Cut the Chicken into small dice.
Thinly slice and dice the pepper and green onions and put them to small bowls
Drain and rinse the blk beans

Make the dressing: zest the lime and juice the limes into a small bowl - use the juicer
add the mayo and pineapple preserves mix all with a whip.

To make a nice presentation - on a large plater - center the top of the pineapple and layer
some Roman leaves around it. Mix the chicken and the pineapple on the top of each leave

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