Chicken Salad
Creamy, sweet, and loaded with tropical flavors, this Chicken Salad Sandwich Spread is sure to be a crowd-pleaser. Pair with soft bread or serve over crackers for a filling midday snack or light lunch.
Servings: 8 Servings
Calories: 290kcal
Ingredients
- 4 cups cooked chicken shredded
- 2 hard-boiled eggs peeled and chopped
- 1 can (8 ounces) crushed pineapple drained
- 2 tablespoons sweet relish
- 1 small onion peeled and chopped
- ½ cup mayonnaise
- 1 tablespoon condensed milk (optional)
- salt and pepper to taste
Instructions
- In a large bowl, combine chicken, eggs, crushed pineapple, sweet relish, onions, mayonnaise, and condensed milk (if using). Stir well.
- Season with salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors to meld.
Notes
- Use an electric hand mixer to quickly and easily shred the chicken! Place the meat in a large bowl and start with the lowest speed setting to prevent splattering. Once the large pieces begin to break down, increase the speed to medium and continue shredding until the texture is to your liking.
- For food safety, cool the chicken and eggs completely before mixing the rest of the ingredients.
Nutrition
Calories: 290kcal | Carbohydrates: 15g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 106mg | Sodium: 192mg | Potassium: 290mg | Fiber: 1g | Sugar: 13g | Vitamin A: 191IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg