Pineapple Chicken Salad

Pineapple Chicken Salad

I love fruity chicken salads. It all goes back to when my Mom worked at a little video store downtown in the small town where I grew up. There was a theater up the street that had a little sandwich type shop that was open every afternoon and we often went there to grab a late lunch or a snack. One of their dishes was a chicken salad sandwich that had pineapple in the mix. I immediately fell in love!

This recipe takes me back to my childhood in so many ways. It is probably my first taste it then go and make it sort of dish. I’ve made variations of this many times over the years, and while I’ve liked them all, I have to admit this is probably my favorite take. I whipped up this batch to make finger sandwiches for Miss G’s birthday party. I thought I had gotten a shot of the actual sandwiches I made, but I missed that in the hustle and bustle of the day

This truly is a “use everything” kind of dish. You get the added benefit of having chicken stock/broth to use as well. And as you know I’m all about the versatile dish. I just love something that puts you half way to something else!

What You’ll Need:
2 small chickens
Sea salt
Black pepper
Bay leaves
Rosemary sprigs
Thyme sprigs
1 – 20 ounce can of crushed pineapple, drained, juice reserved
1 bunch of scallions (Note: I used red spring onions, but you can use whatever you can find.)
1/3 cup of light mayonnaise (Note: I like Hellmann’s.)
1 teaspoon of sea salt
1/2 teaspoon of black pepper
1/3 cup of pineapple juice

Place both chicken in a large pot and cover with water. (You’re basically cooking the chicken like you’re making chicken stock/broth.) Add a generous amount of sea salt (about a tablespoon), some black pepper (roughly another tablespoon), a few bay leaves, some rosemary, some thyme, etc.

Bring to a boil and then reduce to a simmer. Cook covered for 30 to an hour until chicken is done through. Remove chickens from stock/broth (they’ll probably fall apart) and set aside to cool. You can strain the broth and freeze or store in the fridge for later.

Once the chicken is cool remove skin and bones until all you have is a big bowl of chicken. Chop or grind into small bits. (Note: My mom brought me this really cool tool from Pampered Chef that I used to do this. I couldn’t find it on their website though and can’t remember what it was called to share with you, but basically it has a handle and the bottom of the tool kind of looks like a water wheel that is sharp. You could do this in a meat grinder or a food processor too.)

Once the chicken is chopped add remaining ingredients and stir well to mix. Chill before serving.

Notes: You can eat this on bread as a sandwich, in a quarter tomato or on a bed of greens. It’s very versatile!

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