Pineapple Chicken Salad.
This light and tropical pineapple chicken salad recipe is just right for those summer days when you don't know what to make!
Ingredients
- 1 ½ pounds boneless skinless, chicken breasts
- ½ of a sweet onion finely chopped
- 1 ½ cups diced fresh pineapple
- 3 Tablespoons unsweetened coconut flakes
- 1 cup egg free mayonnaise
- salt and pepper to taste
Instructions
- Place the chicken breasts in a large pot with enough water to cover. Bring them to a boil, then reduce heat to a simmer.
- Cook until the chicken reaches an internal temperature of 170 degrees, about 20-25 minutes. Remove from the pot and set aside to cool.
- Once the chicken is cool, use your fingers or a fork and knife to shred it or cut it.
- Place the chicken, onion, mayonnaise, salt, and pepper in a large bowl and stir well.
- Fold in the pineapple and coconut flakes and gently stir.
- Serve on a bed of greens, or your favorite bread.
Notes
Store leftovers in the refrigerator in an airtight container. They should stay fresh for about 3 days.
Nutrition
Calories: 430kcalCarbohydrates: 9gProtein: 25gFat: 30gSaturated Fat: 5gCholesterol: 71mgSodium: 270mgPotassium: 496mgFiber: 1gSugar: 4gVitamin A: 25IUVitamin C: 20.4mgCalcium: 13mgIron: 0.8mg
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