Pineapple Chicken Salad Sandwich |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
This makes a light enjoyable meal in the summertime, and also cut smaller, as a lovely hors d'oeuvre. Try sauteeing the chicken breast meat, (Sauteed Chicken Breasts for Salads), instead of poaching, it is much more flavorful. I usually add a little bit of finely chopped celery for a bit of crunch! Ingredients:
8 toasted english muffins or 8 croissants |
1 (8 3/4 ounce) can crushed pineapple, drained, syrup reserved |
2 cups cooked chicken breasts, chopped |
3 ounces cream cheese, softened |
2 tablespoons parsley, snipped |
salt and pepper, to taste |
1/4 cup sliced almonds, toasted |
1 tablespoon butter |
Directions:
1. Combine all ingredients except butter and pineapple syrup, then add 2-3 tablespoons of the syrup or to your taste.
2. Butter the muffins or croissants and spread generously with the chicken salad.
|
|