Chicken Salad with Pineapple and Almonds

Name: Chicken Salad with Pineapple and Almonds
Prep time: 25 min
Cook time: 17 min
Total time: 42 min
Yield: 6 servings
Cuisine: American
Ingredients: 1½ lb (2 large breasts) (680 g) boneless, skinless chicken breasts, trimmed of excess fat; 4 cups (950 ml) water, cold, enough to cover chicken by 1 inch; 1 tsp (6 g) kosher salt; 1 leaf (1 g) bay leaf (optional); ¾ cup (70 g) sliced almonds, raw, to be toasted; 1 cup (170 g) canned pineapple tidbits in juice, drained well, juice reserved, patted dry; 2 large ribs (100 g) celery, cut into ¼-inch dice; 3 whole (45 g) scallions, white and green parts thinly sliced; ¾ cup (170 g) mayonnaise; ¼ cup (60 g) plain whole-milk Greek yogurt; 1 tbsp (15 ml) fresh lemon juice; 1 tbsp (15 ml) reserved pineapple juice, from the drained can; 1 tsp (5 g) Dijon mustard; ½ tsp (3 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground

From the MyKitchenBank Kitchen

Gently poached chicken is tossed with sweet pineapple tidbits, crisp celery, and toasted almonds in a creamy, lightly tangy mayonnaise-yogurt dressing. It's great on bread, in lettuce cups, or on its own.

Prep: 25 min
Cook: 17 min
Wait: 1 hr 10 min
Total: 1 hr 52 min
Makes: About 5 cups (6 sandwich-size servings)

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Ingredients

6 servings

For the chicken
1½ lb (2 large breasts) (680 g) boneless, skinless chicken breasts, trimmed of excess fat
4 cups (950 ml) water, cold, enough to cover chicken by 1 inch
1 tsp (6 g) kosher salt
1 leaf (1 g) bay leaf (optional)
For the salad
¾ cup (70 g) sliced almonds, raw, to be toasted
1 cup (170 g) canned pineapple tidbits in juice, drained well, juice reserved, patted dry
2 large ribs (100 g) celery, cut into ¼-inch dice
3 whole (45 g) scallions, white and green parts thinly sliced
For the dressing
¾ cup (170 g) mayonnaise
¼ cup (60 g) plain whole-milk Greek yogurt
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) reserved pineapple juice, from the drained can
1 tsp (5 g) Dijon mustard
½ tsp (3 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground

Equipment (7)

Medium saucepan with lid (3-quart / 3 L)
Small skillet (8-inch / 20 cm)
Instant-read thermometer
Cutting board and sharp knife
Large mixing bowl
Small bowl and whisk
Fine-mesh sieve

Steps

Before you start

Open the pineapple and drain it in a sieve over a bowl at least 10 minutes ahead so it is dry enough not to water down the dressing.
Plan about 2 hours total: the chicken must cool and the finished salad needs to chill before serving.
Use a digital instant-read thermometer to check the chicken so it stays juicy but is safely cooked.
Chicken breasts of similar size cook evenly. Cut very thick breasts in half horizontally.

1
Toast the almonds
- Set an 8-inch (20 cm) skillet over medium-low heat.
- Add the sliced almonds in a single layer and stir or shake the pan constantly for 3 to 5 minutes.
- Pour them onto a plate right away to stop the cooking.
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Ready when: Almonds are light golden brown at the edges and smell nutty.
Tip: Sliced almonds burn within seconds once they start to color, so don't walk away.
2
Poach the chicken
- Put the chicken in a 3-quart (3 L) saucepan in one layer.
- Add the water, poaching salt, and bay leaf if using; the water should cover the chicken by about 1 inch.
- Bring to a boil over medium-high heat, then immediately reduce to low, cover, and cook at a bare simmer for 12 minutes.
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Ready when: An instant-read thermometer in the thickest part reads 165°F (74°C) and the juices run clear.
Tip: Keep the water barely bubbling. A hard boil makes chicken tough and stringy. If it's under 165°F, cover and cook 2 more minutes and recheck.
3
Rest in the liquid
- Turn off the heat and leave the covered pan on the burner for 10 minutes so the chicken stays moist as it settles.
- Then lift the chicken onto a plate or cutting board.
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Ready when: Chicken is cool enough to handle and still reads at least 165°F (74°C).
4
Cool the chicken
- Cut the chicken into 3 or 4 large pieces so it cools faster.
- Refrigerate on the plate, uncovered, for 30 minutes.
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Ready when: Chicken feels cold to the touch all the way through.
Tip: Warm chicken makes the mayonnaise greasy and loose, so don't skip the chilling.
5
Prep the vegetables
- While the chicken chills, drain the pineapple in a fine-mesh sieve over a bowl and reserve 1 tablespoon of the juice.
- Pat the pineapple dry with paper towels.
- Dice the celery into ¼-inch pieces and thinly slice the scallions.
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Ready when: Pineapple pieces look matte, not wet, after patting.
Tip: Excess pineapple juice will thin the dressing, so measure out just the 1 tablespoon.
6
Whisk the dressing
- In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, 1 tablespoon pineapple juice, Dijon, ½ teaspoon salt, and the pepper until completely smooth.
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Ready when: Dressing is smooth, pale, and thick enough to coat a spoon.
7
Cut the chicken
- Cut the chilled chicken into ½-inch cubes (or shred it with two forks if you prefer a softer texture) and put it in a large mixing bowl.
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Ready when: Pieces are fairly even, about ½ inch.
Tip: Cut against the grain for more tender bites.
8
Combine the salad
- Add the pineapple, celery, scallions, and all but 2 tablespoons of the toasted almonds to the chicken.
- Scrape in the dressing and fold gently with a spatula until everything is evenly coated.
- Taste and add more salt if needed.
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Ready when: No dry patches remain and the dressing coats the chicken in a creamy layer.
Tip: Fold rather than stir hard so the chicken doesn't turn mushy.
9
Chill and serve
- Cover and refrigerate for at least 30 minutes so the flavors meld.
- Stir once, then top with the reserved almonds just before serving so they stay crisp.
- Serve on bread, in lettuce cups, or with crackers.
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Ready when: Salad is cold and the dressing has set slightly.
Tip: If it seems dry after chilling, loosen with a teaspoon of pineapple juice or a spoonful of mayonnaise.

Good to know

Tips

Pat the pineapple dry; it's the main cause of a watery chicken salad.
Chill the chicken completely before mixing so the dressing stays thick.
Hold back a few almonds for the top so some stay crunchy.
For a curried variation, add ½ teaspoon curry powder to the dressing.

Make ahead

"Poach and dice the chicken up to 2 days ahead and refrigerate in a covered container. Toast the almonds up to 3 days ahead and keep them airtight at room temperature. Assemble the salad up to 24 hours ahead, and add the almond topping just before serving."

Storage & reheating

"Refrigerate in an airtight container for up to 3 days; the almonds soften over time. Keep it out of the fridge no longer than 2 hours at room temperature. Freezing is not recommended because the dressing separates and the celery turns watery. Serve cold; no reheating needed."

Substitutions

boneless, skinless chicken breasts → 3 cups (about 400 g) shredded rotisserie chicken. Skip the poaching steps; remove skin and chill before mixing.
sliced almonds → chopped pecans or cashews. Toast the same way, watching closely.
plain whole-milk Greek yogurt → more mayonnaise. Use 3 more tablespoons for a richer salad.
scallions → 2 tbsp finely diced red onion. Rinse briefly in cold water to soften the bite.