Ingredients
Salad Ingredients
- 3 cups cooked and shredded chicken
- 1 cup pineapple tidbits, drained
- ½ cup macadamia nuts, chopped
- ¼ cup green onions, chopped
- ¼ cup celery, thinly sliced
Dressing Ingredients
- 1 cup mayonnaise
- ½ cup sour cream
- 1 clove garlic, minced
- ½ teaspoon garlic salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 tablespoon lemon juice
- Poppy seeds for garnish
Instructions
- Prepare Ingredients: Cook and shred the chicken if not already prepared. Chop the green onions and thinly slice the celery, ensuring all components are ready for mixing.
- Combine Salad Mix: In a large bowl, mix together the shredded chicken, drained pineapple tidbits, chopped macadamia nuts, green onions, and sliced celery to form the base of the salad.
- Make the Dressing: In a separate small bowl, whisk together mayonnaise, sour cream, minced garlic, garlic salt, pepper, cayenne pepper, and lemon juice until smooth and well combined.
- Mix Salad and Dressing: Pour the dressing over the chicken mixture and toss thoroughly until all ingredients are evenly coated with the creamy dressing.
- Chill Salad: Cover the salad and refrigerate it for at least 30 minutes to let the flavors meld and the salad chill properly.
- Garnish and Serve: Before serving, garnish with additional chopped green onions and a sprinkle of poppy seeds. Serve the salad as a sandwich filling, in lettuce wraps, or on crackers for a delicious meal or appetizer.
Notes
- This salad can be customized by adding more pineapple or nuts to suit your taste preferences.
- For a lighter version, you can substitute low-fat mayonnaise and sour cream.
- Make sure to drain the pineapple tidbits well to prevent the salad from becoming too watery.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Chilling the salad enhances the melding of flavors, so avoid skipping the refrigeration step.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Chicken Salad
- Method: No-Cook
- Cuisine: American
