1can (20 oz)crushed pineappledrained well (reserve 2 tablespoons of juice)
1bar (8 oz)cream cheesesoftened
1-2tablespoonsreserved pineapple juicefrom when you drained the pineapple
Combine all the chicken salad ingredients in a large mixing bowl and stir together to combine.
In a separate smaller mixing bowl combine all the creamy dressing ingredients. Stir together with a whisk or you you can use a handheld blender to beat it. Pour the dressing into the chicken salad mixture and stir together until combined and mixed well.
Cover and let sit in the fridge for at least 4 hours before serving. 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.
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. 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.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.