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Pineapple Chicken Salad
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Description
The first time I tried this recipe, I loved the sweetness of the pineapple with the creaminess of the mayonaise-based dressing, all contrasting with the vine-ripened tomato, buttery leaf lettuce and crunchy wheat toast. While simple, this salad is over-the-top in taste. No ingredient overpowers another yet they all work together to create the perfect balance in your mouth.
Ingredients
- 1 whole Large Bone-In, Skin-On Chicken Breast
- 1 teaspoon Canola Oil
- 3 Tablespoons Mayonnaise
- 10 ounces, weight Chunked Pineapple In Pineapple Juice, Drained
- Salt And Pepper, to taste
Preparation
1. Rub the chicken with canola oil and sprinkle with salt and pepper. Roast in a 350ºF oven for 30 minutes or until the juices run clear. Allow to sit at room temperature until cooled.
2. Remove the skin and bones from the chicken breast. Using your fingers, shred the chicken into a large bowl.
3. Add the mayonnaise, drained pineapple, and salt/pepper. Stir to combine. Taste and add more salt and pepper as you desire.
4. Refrigerate covered until ready to use.
5. Serve with crackers as a appetizer or as a sandwich/wrap.
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