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Nutrition information
Serving: 2 lettuce leaf, 2 tomato wedges and 1 1/4 cup chicken salad (299g)
Servings per container: 6 
Calories: 160 (25 from fat)
Cholesterol: 45 milligrams
Fat: 2.5 grams (0 saturated fat, 0 trans fats)
Protein: 20 gram
Sodium: 580 milligrams 
Total carbohydrate: 17 gram (3 fiber, 9 sugars)

Recipe tip

To save time, use leftover cooked chicken and canned pineapple chunks. (If you use canned pineapple, make sure you keep 1/4 cup of the juice to use in the recipe.)

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Pineapple and chicken salad

Pineapple has manganese and thiamin to give you energy and keep you from getting sick.


1 pound chicken breast, baked or grilled and cut into small pieces
2 stalks celery, cut into small cubes
1 cup fresh pineapple, cut into small cubes
1/2 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/4 cup pineapple juice
12 leaves Bibb lettuce
3 medium tomatoes, each cut into 4 wedges


  1. Place chicken, celery, pineapple, mayonnaise, sour cream, and pineapple juice in a bowl. Mix until combined. Refrigerate for at least 2 hours.
  2. To serve, place 2 lettuce leaves on each plate. Scoop 1 1/4 cup chicken salad in center of each lettuce leaf and garnish with 2 tomato wedges.
  3. Serve immediately or cover and store in refrigerator.

Makes 6 servings

Recipe contains: milk, egg, soy and corn

Carb choices per serving: 1


Source: Allina Health's Patient Education Department

First published: 08/09/2013
Last updated: 08/09/2013

Reviewed by: Allina Health's Patient Education Department