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Pineapple Chicken Salad Recipe
|Boneless chicken breast||2 Pound, skinned, all visible fat removed|
|Homemade chicken broth/Commercial low-sodium variety||2 Cup (32 tbs)|
|Dry white wine||2⁄3 Cup (10.67 tbs)|
|Water||1 Cup (16 tbs)|
|Onion||1 Medium, peeled and quartered|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Slivered almonds||3 Ounce (1/2 Cup)|
|Diced fresh pineapple||2 Cup (32 tbs)|
|Thinly sliced green onion tops||1⁄2 Cup (8 tbs)|
|Reduced-calorie mayonnaise||1⁄2 Cup (8 tbs) (Light)|
|Low fat vanilla yogurt||8 Ounce (1 Carton)|
Serving size: Complete recipe
Calories 2383 Calories from Fat 693
% Daily Value*
Total Fat 80 g123.8%
Saturated Fat 12.2 g60.8%
Trans Fat 0.2 g
Cholesterol 571 mg190.3%
Sodium 2897.9 mg120.7%
Total Carbohydrates 140 g46.8%
Dietary Fiber 22.7 g90.8%
Sugars 72.7 g
Protein 249 g497.2%
Vitamin A 264.5% Vitamin C 342.3%
Calcium 93.4% Iron 73.5%
*Based on a 2000 Calorie diet
Combine chicken broth, wine, water, onion, carrot and celery in a large saucepan over medium-high heat.
Add chicken fillets and cook over medium heat 20 minutes, or until chicken meat springs back when lightly touched.
Remove chicken from broth, cool and cut into small chunks.
Strain broth and discard vegetables.
Cover broth and refrigerate or freeze for future use.
Preheat oven to 350° F.
Toast almonds in a single layer on small baking sheet in oven 3 to 4 minutes.
In a large bowl, combine chicken, almonds, pineapple and green onion tops.
In a small bowl, combine mayonnaise and yogurt, stirring until well blended.
Pour over chicken mixture, mixing to coat all ingredients evenly.
Cover and refrigerate several hours before serving.