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Chicken and Pineapple Salad

Course Main Course
Prep Time 20 minutes
Chilling time 30 minutes
Servings 4

Ingredients

  • 1 pound chicken breasts cooked and cubed
  • 8-ounce can of pineapple tidbits in juice drained
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon curry powder
  • 1 Tablespoon Major Gray's Mango Chutney
  • 1/4 cup shredded coconut optional
  • 1/4 cup pecans chopped, optional
  • 4 croissants sliced
  • 4 leaves butter lettuce

Instructions

  1. In a small bowl, combine the mayo, sour cream, and curry. Mix well.

  2. In a large bowl combine the chicken and drained pineapple. Stir in the curry mayonnaise and mix well. Then stir in the mango chutney, stirring until well blended. If you want to add in the coconut and/or pecans, stir them in now. If the salad is too dry, make another batch of the curry mayonnaise and toss it in. Chill for at least 30 minutes before serving.

  3. Make sandwiches with the croissants, lettuce, and chicken salad.