Pineapple Curry Chicken Salad is my new favorite chicken salad recipe. The pineapple adds sweetness to this salad while the celery and green pepper adds some crunch. I am usually not a fan of green pepper, but I don't mind it in this recipe.
Pineapple Curry Chicken Salad is versatile. It is good served as a sandwich, on a bed of greens, in half a cantaloupe or on top of your favorite crackers. Serve it for lunch, brunch or dinner. It is good as a snack, too.
To make this salad, first blend the mayonnaise and spices. Then, add the cooked chicken, sliced celery, diced green pepper and drained crushed pineapple. Place this filling salad in the refrigerator for at least two hours before serving.
When I make this salad for just Jeff and me, it provides us with lunches for about three days. It keeps well in the refrigerator.
I found this recipe in my 1988 Betty Crocker cookbook. It's hard to believe I have had that cookbook that long, but I have! My parents gave me the cookbook when I moved out on my own all those years ago. I've had many cookbooks over the years, and my Betty Crocker cookbook is still my favorite.
I was looking in my cookbook because I wanted to try a chicken salad recipe that was a little different than a traditional chicken salad. To me, pineapple in a chicken salad is not traditional. I've made chicken dishes with pineapple before, such as Pineapple Chicken, and both Jeff and I liked the dishes. I think Jeff might eat about anything if it included pineapple!
The recipe with the same title on the Betty Crocker website is quite a bit different than the one in my cookbook. I guess the recipe evolved over the years. I'm sure the newer version is good, but, for now, I'll stick with the 1988 version.
I hope you enjoy the Pineapple Curry Chicken Salad!
Pineapple Chicken Curry Salad
Ingredients
- 1/2 cup mayonnaise
- 1/2 teaspoon curry powder or to taste
- 1/8 teaspoon salt or to taste
- 1/8 teaspoon pepper or to taste
- 1/8 teaspoon ginger or to taste
- 2 cups cooked chicken, cut up
- 1 cup celery, sliced
- 1/2 cup green pepper, diced
- 20 ounces crushed pineapple, drained
Instructions
- Mix the mayonnaise, curry powder, salt, pepper and ginger.
- Add the chicken, celery, green pepper and pineapple then stir well.
- Refrigerate for at least 2 hours.
- Serve on your favorite bread, salad greens or cantaloupe halves.