Pineapple Chicken Salad

It warmed up and I finally feel like I live in Texas again.  Phew. 70 degree weather called for some chicken salad in the fridge! I first made up this recipe in high school when I was craving chicken salad and used what we had in the pantry.  I've tweaked it since.  The recipe is still served at the Pi Beta Phi House at the University of Kansas (last I checked) and has been used by caterers for ladies luncheons and showers....it's yummy!!

I don't love fruit because of it's texture, but love the flavor.  The pineapple in this recipe is not over-bearing  because it is crushed; it just adds a bit of sweetness. 

Ingredients:


3 lbs of skinless boneless chicken breasts
1 pkg of crushed up ramen noodles
1 large can (20 oz) crushed pineapple - don't drain
1 cup of sliced almonds (you can also use the garlic roasted salad toppers)
1 package of ranch dressing mix
2 Tbsp. of dill weed 
2 Tbsp. of garlic powder
1 bunch of green onions 
1 cup of mayo
Salt and pepper to taste






Let's get the pot of water boiling...

Once it gets to rolling boil add your chicken

Meanwhile, wash and chop your green onions

The chicken should be done within 10-15 minutes. Just continue checking it throughout the cooking time. 

Cut up or shred the chicken into bite-sized pieces.  You can either use a fork and knife or shred with your fingers. Put the chicken in a large bowl

Add the green onions

The can of crushed pineapple with juices.

now add the sliced almonds...

Take a package of ramen noodles and smash with your fists or a kitchen mallet.  Discard the flavor packet.

Add the garlic powder, ranch packet and dill weed.

Add the mayo, salt and pepper

Mix it all up and taste.  Add what you think it needs.  

This chicken salad will be even better the next day! You can make a sandwich on a fresh croissant, a snack on crackers or straight out of the bowl.

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