A Refreshing Summer Chicken Salad

Now that you’ve learned how to break down a rotisserie chicken, what do you do with it? Chicken salad! I’ve typically always made chicken salad with the same components: chicken, celery, onion, craisins, walnuts and mayonnaise. I needed to come up with something different, so here’s a great chicken salad to make for the summer.

Cabana Chicken Salad

2 cups cooked chicken breast, diced and chilled

½ c pineapple tidbits (fresh, frozen or canned) , coarsely chopped

¼ c mayonnaise

¼ c red onion, finely chopped

¼ c cilantro, finely chopped

1 jalepeno, seeded and diced

½ of a lime, zested + 1 T lime juice

½ tsp garlic powder

Salt and pepper to taste

Slivered almonds or chopped macadamia nuts (optional)

In a medium bowl mix, mayonnaise with lime juice, lime zest and garlic powder.  Stir in pineapple, onion, cilantro, jalepeno, and chicken. Add salt and pepper to taste. Chill for at least 1 hour before serving to let flavors mix.

This can be served as shown on a leaf of lettuce, with crackers or on bread with some slivered almonds or chopped macadamia nuts on top. 

Enjoy!

~tl