Picnic Pineapple Chicken Salad

• 6 cups rotisserie chicken, skinned and deboned, cut into bite size pieces
• 2 cups crushed pineapple, drained
• 2 cups green grapes, halved
• 2 cups scallions, chopped
• 2 cups celery, diced
• 1/2 cup sliced almonds, toasted
• 1 cup light sour cream
• 1/2 cup light mayonnaise (or FAGE® 2% Greek Yogurt)
• 1/4 cup less sodium soy sauce
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. garlic powder
• 1 tsp. pepper
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. fresh dill, chopped
• 1/4 tsp. salt (or to taste)
• Dill sprigs for garnish (optional)
• 3 cups watercress or field greens (optional)

Tip :
You can use grilled chicken (with your marinade of choice) instead of rotisserie chicken.

Directions

• Add chicken, pineapple, grapes, half the scallions, celery and almonds to a large bowl. Stir to combine. Set aside.
• In a separate bowl mix together remaining ingredients (sour cream, mayonnaise, soy sauce, Worcestershire sauce, garlic powder, pepper, lemon juice, dill and salt).
• Add ingredients to one bowl and stir to combine.
• Cover and refrigerate for one hour. Top with remaining scallions.
• Serve on a bed of greens or watercress and garnish with dill sprigs. Leftovers can be frozen for up to one month.

Nutritional Analysis
Serves: 26 | Serving Size: ½ cup

Calories: 104
Sodium: 268 mg
Fat: 4 g
Carbohydrates: 10 g
Saturated Fat: 1 g
Protein: 8 g
Cholesterol: 46 mg
Fiber: 3 g

Recipe provided by Cooper Clinic Nutrition