Pineapple Chicken Salad Sandwiches

A croissant with chicken salad cut in half and stacked on top of each other.

Pineapple Chicken Salad Sandwiches

Pineapple Chicken Salad Sandwiches with chunks of chicken, crushed pineapple, grapes, green onions, almonds, and celery in a deliciously creamy dressing! We love this chicken salad with croissants.

Course Main Course

Cuisine American

Keyword chicken salad recipe, pineapple chicken salad, pineapple chicken salad sandwiches

Prep Time 20

Refrigeration Time 4

Total Time 4 20

Servings

Calories 368kcal

Author Jessica

Ingredients

Pineapple Chicken Salad

4 cups cooked chicken chunks or shredded
1½ cups halved red grapes
1 cup thinly sliced celery
1 cup slivered almonds
1 small bunch green onions thinly sliced
1 can (20 oz) crushed pineapple drained well (reserve 2 tablespoons of juice)

Creamy Pineapple Dressing

1 bar (8 oz) cream cheese room temperature
1 cup mayonnaise
1-2 tablespoons reserved pineapple juice (from when you drained the pineapple)
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon pepper

Instructions

Combine all the chicken salad ingredients in a large mixing bowl and stir together to combine.
4 cups cooked chicken, 1 cup thinly sliced celery, 1½ cups halved red grapes, 1 cup slivered almonds, 1 small bunch green onions, 1 can (20 oz) crushed pineapple
In a separate smaller bowl, using an electric mixer, beat the cream cheese until smooth.
^{*Beating the cream cheese alone first, helps ensure that there are no lumps in the dressing mixture. You can beat everything together if wanted.}
1 bar (8 oz) cream cheese
Add in the mayonnaise, pineapple juice, Worcestershire sauce, garlic powder, salt, and black pepper. Stir together with a mixing spoon or use the beater to blend until combined.
^{* Add more salt as needed depending on how seasoned/salted the cooked chicken is that you used.}
1 cup mayonnaise, 1-2 tablespoons reserved pineapple juice, 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon pepper
Pour the dressing into the chicken salad mixture and stir together until combined and mixed well.
Cover the bowl with a lid or plastic wrap, and let it refrigerate for at least 4 hours before serving, this allows time for the flavors to blend and the chicken salad to chill.
This chicken salad does really well in the fridge without drying out at all, so it can even be made ahead of time too. Serve in croissants, rolls, or other bread of choice.

Video

Notes

Recipe makes about 9 cups of chicken salad. I figure each person uses about 1/2 cup of chicken salad on their sandwich. Obviously, you can serve more or less people depending on the serving size. Nutrition information is for 3/4 cup of the pineapple chicken salad (1 serving) and it does not include any bread, rolls, or croissant.
I place the cream cheese on a plate and microwave it for about 25 seconds to get it soft. You want the cream cheese soft so you don't have lumps of cream cheese in your dressing.
Drain pineapple well. Place in a colander and use the back of a spoon to press on the pineapple to release the juices. But remember to save the juices! Add more pineapple juice as needed in the dressing to get it to your preferred consistency and texture.
I love using a rotisserie chicken because it's already flavored and it's easy. You can substitute 4 cups of shredded/chunked chicken in place of the rotisserie if wanted.

Nutrition