Hawaiian Pineapple Chicken Salad

Hawaiian Pineapple Chicken Salad

4 Servings

2 Tbsp extra virgin olive oil, divided
4 tsp Tone’s® Citrus Grill Seasoning, divided
1 lb chicken tenders, cooked and chopped
1/3 cup sliced toasted almonds
1/3 cup light mayonnaise
1/3 cup light sour cream
1 can (8 oz.) crushed pineapple, drained
¼ tsp Tone’s® Ground Black Pepper
1 Tbsp freshly grated lemon peel
2 tsp fresh lemon juice
1 celery stalk, diced

1. Rub chicken tenders with 1 Tbsp. oil and 2 tsp. Tone’s® Citrus Grill Seasoning.
2. Heat a skillet over medium-high heat and add remaining oil. Swirl to coat pan. Place seasoned chicken in pan and sauté 3 to 5 minutes on each side, until done and internal temperature reaches 160º. Set chicken aside to cool to room temperature before chopping.
3. Add almonds to skillet to toast for approximately 5 minutes, until almonds are a light tan color.
4. Combine mayonnaise, sour cream, pineapple, Tone’s® Ground Black Pepper, lemon peel, lemon juice and the remaining 2 tsp. Tone’s® Citrus Grill Seasoning in a bowl until well mixed. Add chicken, diced celery and toasted almonds. Mix well and serve.

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