Chicken - Pineapple Salad with Grapes

Chicken - Pineapple Salad with Grapes

adapted from Spending with Pennies

We saw a version of this dish many years ago during our first trip to an all inclusive in Cancun. None of us ordered it. I was afraid it would be too sweet. Our son was in his early teens and God forbid he eat salad. My husband just does not order salad when dining away from home. I had always intended to find a recipe but never did. For some reason I had a flash back when I was watching an Instagram post of someone carving a pineapple. 

I did some YouTube watching about how to make a pineapple boat for serving the salad. Trust me it is not as easy as it looks on the video but I did it! It does not need to be served in a pineapple; a plate, roll, croissant or on crackers will work too. The recipe make a lot of dressing so adjust how wet the salad is to the vehicle it will be on.

If you don't want the hassle of a fresh pineapple, canned pineapple tidbits in juice or syrup would be an easy substitute. Reserve the juice when draining the tidbits.

Makes 2 servings                                                                 2 WW pts / serving

2 2/3 Tbsp. reduced fat mayonnaise
1 1/3 tsp. reduced fat sour cream

1/4 tsp. curry powder
1 Tbsp. reserved pineapple juice
1/2 tsp. Dijon mustard

1/4 tsp. celery seeds

Kosher salt and freshly ground black pepper to taste

1 cup cooked chopped chicken
1 cup diced pineapple, from 1 small pineapple, pineapple halves kept intact for serving; juice reserved for dressing

1/3 cup red seedless grapes halved
1/3 diced red bell pepper, or color of your choice
1/3 cup diced seeded cucumber
1/2 shallot minced

Romaine lettuce for serving

1. In a small bowl combine the mayonnaise, sour cream, curry powder, pineapple juice, mustard and celery seeds whisk to combine.
2. Season to taste with salt and pepper; set aside.
3. In a medium bowl, add the chicken, pineapple, grapes, bell pepper, cucumber and shallots; Toss to combine.
4. Top the salad with half of the prepared dressing and gently toss to combine.
5. If possible, refrigerate for 1 hour for flavors to combine.
6. Put some torn lettuce in the pineapple boat.
7. Adjust the amount of salad dressing as desired.
8. Scoop the salad into the pineapple boat for serving.

Enjoy!