Pineapple Chicken Salad.
Kelly Roenicke
A light and tropical pineapple chicken salad recipe that's gluten free and dairy free.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Entree
Cuisine Dairy Free, gluten free
Servings 6
Calories 430 kcal
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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.
Calories: 430kcalCarbohydrates: 9gProtein: 25gFat: 30gSaturated Fat: 5gCholesterol: 71mgSodium: 270mgPotassium: 496mgFiber: 1gSugar: 4gVitamin A: 25IUVitamin C: 20.4mgCalcium: 13mgIron: 0.8mg
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