Chicken Salad Sandwich

  • 07 Apr - 13 Apr, 2018
  • Mag The Weekly
  • Cookery


· 1½ lbs. cooked chicken breast, chilled and shredded

· 1½ cups fresh pineapple, diced (or canned would work too, but drain well)

· 1cup celery, diced

· 2/3 cup cashew nuts, chopped

· 2tbsp green onions, chopped

For dressing:

· 2/3 cup mayonnaise

· ¼ cup pineapple juice

· 3tbsp honey

· 2tsp apple cider vinegar

· ½ tsp onion powder

· Salt and pepper to taste


In a large mixing bowl, toss together shredded chicken, pineapple, celery, nuts and green onions. In a separate mixing bowl, whisk together mayonnaise, pineapple juice, honey, apple cider vinegar and onion powder, and season with salt and pepper. Pour this dressing over the chicken mixture. Toss to coat evenly. Serve on sweet bread or croissant.