Name: Pineapple Chicken Salad with Pecans
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4-6 Servings
Ingredients: 2 tablespoons mayonnaise; 2 tablespoons sour cream; 1 tablespoon whole grain mustard; ½ teaspoon paprika; 1 (9.75-ounce) can premium chicken breast, drained; 1 (8-ounce) can crushed pineapple, thoroughly drained; ½ cup canned whole water chestnuts, drained and chopped; ¼ cup chopped celery; 2 tablespoons red onion, finely chopped; ½ cup pecans, toasted and chopped; 1 tablespoon chopped fresh parsley; kosher salt and cracked black pepper

Directions

In a small bowl, mix together the mayonnaise, sour cream, and paprika until combined. In a separate mixing bowl, combine the chicken, pineapple, water chestnuts, celery, red onion, pecans, and parsley. Fold in the dressing, tossing to fully coat. Season to taste with salt and pepper. Chill completely before serving.

Sponsor recipe courtesy of Kelsey Nixon for Cans Get You Cooking®

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Pineapple Chicken Salad with Pecans

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