Pineapple Pecan Chicken Salad

Pineapple Pecan Chicken Salad


  • 1 package Pineapple Pecan Mix, prepared with (1 cup of sour cream, 8 oz. cream cheese, 20 oz.  can crushed pineapple, drained)
  • 2 cups of cooked, cubed chicken
  • 1 cup sliced celery (optional)


Make Pineapple Pecan Dip Mix according to directions. Fold in 2 cups of cooked cubed chicken and celery, if desired. If mixture is too thick you may thin with mayonnaise (use real mayonnaise, not salad dressing such as Miracle Whip®). Allow to chill overnight or a minimum of 6 hours.

Tastes great served on mini-croissants or on honey wheat cocktail bread by Rubschlager® (usually found in deli section).

 Download Recipe Sheet

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