This creamy chicken salad comes together in just minutes and is endlessly versatile – pile it onto breads, scoop it up with veggies or chips, or fold in pasta to turn it into a full meal. Sweet pineapple and earthy mushrooms balance the rich, tangy dressing beautifully.
Tom the Chef Founder
* It’s up to you whether you use chicken freshly cooked in boiling water, tasty leftovers, or canned and drained. Whichever you choose, make sure the chicken is fully cooked and cooled before mixing.
Let’s start the preparation of the Chicken Salad.
If using raw mushrooms, sauté the sliced mushrooms in 1 TBSP of frying oil over medium heat until golden and softened (about 4 – 5 minutes), then set aside to cool. If using canned mushrooms, simply drain them well.
Make sure the chicken is fully cooked and cooled, and that your pasta (if using) is cooked and cooled as well.
2 cups of chicken – cooked and cooled
½ cup of pineapple – diced
½ cup of mushrooms – sliced
½ cup of plain white yogurt
½ cup of mayonnaise
Juice from ½ lemon
½ TSP of salt
¼ TSP of ground pepper
For a heartier, more filling salad, also add 2 cups of cooked and cooled pasta.
Thoroughly fold everything together with the silicone spatula until evenly combined and creamy.
Taste and add salt and/or pepper if needed.
Note: You can serve it right away, but an overnight rest in the fridge noticeably deepens the flavor.
Serve the Chicken Salad chilled with bread, veggies, or chips.
Tom the Chef Founder
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