Pineapple Chicken Salad Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodMain Ingredient

Ingredients

 Boneless chicken breast2 Pound, skinned, all visible fat removed
 Homemade chicken broth/Commercial low-sodium variety2 Cup (32 tbs)
 Dry white wine2⁄3 Cup (10.67 tbs)
 Water1 Cup (16 tbs)
 Onion1 Medium, peeled and quartered
 Carrot1
 Thinly sliced celery1⁄2 Cup (8 tbs)
 Slivered almonds3 Ounce (1/2 Cup)
 Diced fresh pineapple2 Cup (32 tbs)
 Thinly sliced green onion tops1⁄2 Cup (8 tbs)
 Reduced-calorie mayonnaise1⁄2 Cup (8 tbs) (Light)
 Low fat vanilla yogurt8 Ounce (1 Carton)

Nutrition Facts

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

Directions

Rinse chicken and pat dry.
Set aside.
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.
Set aside.
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.
Set aside.
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.
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