Going Pineapple for Chicken Salad

Here comes the summer and with it comes the feeling of heaviness on the body when heavy meals are eaten in this season.Chicken as a light meat and pineapple as a juicy fruit are more appropriate in the summer than heavy sauces and meats. Pineapple is rich in vitamin C and not only that but also supplies the body with vitamin A, pantothenic acid and folate. With its juiciness that is a good replenishment for the body to remain hydrated, there is nothing like having pineapple in the hot summer months. While chicken is rich in protein, it also provides the body with phosphorus, tryptophan, vitamin B6, selenium,vitamin B3 and more. Though it can be prepared anytime you want, Pineapple Chicken Salad recipes are especially great in the summer. The sweet-tasting pineapple gives a more delicious taste into the chicken salad you surely wouldn’t want to miss when picking your favorites served on a buffet table. The lemon juice, pepper, salt as well as the tomatoes make the salad more flavorful which creates a perfect balance in your palate. This recipe is especially a delight for the pineapple lovers, which can also be made as a filling for sandwiches. Some prefer to munch on a pineapple chicken salad sandwich at lunchtime. Chicken salad is not only great with sweet pineapple but also with crunchy pecan, both are considered a perfect combination to make a delicious pineapple chicken salad sandwich. One of the best easy recipes out there and is very popular in casual gatherings especially when made as a filling in sandwiches. Great for picnics, for any weekend getaway or just any day of the week, this recipe is irresistible that everyone is just sure to love since it is not only light but also healthful and perfect for those who are dieting as well.

Ingredients

4 chicken breasts cooked and chopped into bite size pieces

3 cups fresh chopped pineapple

24 oz. bag of fresh spring mix

2 cups of cherry tomatoes sliced in halves

Olive Oil

Lemon juice

Salt

Pepper

Basil (Dried)

1.After the chicken breasts are cooked, using a large bowl, mix the pineapple, spring mix and chicken well. 

2.Drizzle the salad with some amounts of lemon juice and olive oil. 

3.Sprinkle pepper and salt. 

4.Add dried basil, a few dashes of it. 

5.The salad should be mixed well and tenderly. 

6.Separate equally into 4 chilled plates. 

7. This recipe makes for 4 servings.

Deliciously Sinful Salad

If you're into tasty salads and care more about taste than a high calorie and fat count, then this salad is for you. Just about everything goes great with a warm flour tortilla, and this fat-laden salad is no exception. Rich in taste and exploding with calories, you'll enjoy this combination as a delicious spread on any type of breading, but particularly on warm tortillas. The salad I highly recommend you make and enjoy uses the following ingredients: mayonnaise, avocado, corn, bacon, and fresh hard boiled eggs. Sounds good already, doesn't it?

There are two types of salads in this world: those that rabbits would love to eat, and those that are creamy and full of sinful calories. Which do you prefer? Most people think of green, red, and yellow vegetables when they think of salad recipes; lots of lettuce, lots of juicy veggies (like tomatoes), maybe some sunflower seeds, and finally a teaspoon of salad dressing. But that's not the kind of salad this article is going to teach you to make. This salad is for the kind of person that enjoys egg salad, seafood salad, potato salad, and chicken salad. All of those types of salads use one chief ingredient other than the meat: lots and lots of mayonnaise!

Perhaps the simplest of all mayonnaise-based salads is egg salad; crack open a half dozen hard boiled eggs, cut them up, and then add several heaping tablespoons of mayonnaise and mix it all together. While a traditional egg salad is delicious on its own, you can take the taste to a whole new level by adding corn, avocado, and freshly cooked peppered bacon. But be warned, this type of salad is laden with calories and fat! Calorie counters should avert their eyes, and go chase down a head of iceberg lettuce and some low fat dressing.

Step one is to hard boil a bunch of eggs. How many you make will obviously determine how many people can feast on this salad (or maybe you can make a large amount of it and eat it all by yourself over a few days). Spread a single layer of eggs in a deep pan, and then fill the pan with enough water to cover them by at least one inch. Fire up your stove and bring that water to a boil, then lower the heat down to medium and let the eggs simmer for three minutes. After those 180 seconds have passed, remove the pan from the heat and cover with a lid. Leave the eggs in that water (and covered) for at least thirteen minutes. This will make perfect hard boiled eggs. Before you consider them done, however, it's always a good idea to crack one open and see if it's cooked to your liking. After the eggs are done, set them aside in a cold bowl of water to cool down.

The second step in making this awesome salad is to pan fry some peppered bacon. Make it crispy but don't burn it! The trick to cooking bacon is to remove it from pan the moment it looks almost done. This works because the bacon continues to cook after you remove it from the pan. The hot grease, even though it's cooling down, will cook the bacon for another few minutes. Place the bacon on a few sheets of paper towels to drain the grease.

Now that the bacon is done, let's get back to those perfectly hard boiled eggs. Peel them and slice them into small squares. Then do the same for the avocados (small squares), and place both of them into a bowl. Don't cheat and start eating! Wait until everything is mixed together.

The dressing is next. Add the mayo, drained corn, mustard, curry, and the chopped and diced tomatoes to a bowl. Mix together, and then add the lemon juice and bacon. Mix again. Now pour that creamy dressing concoction into the bowl with the hard boiled eggs and avocados. Mix together, and enjoy!

10 hard boiled eggs, peeled 

3 ripe avocados 

2 large tomatoes 

6 slices of cooked, peppered bacon 

1 tablespoon of Dijon mustard 

2 cans of drained corn kernels 

1 1/2 cups mayonnaise 

1 tablespoon curry powder 

4 tablespoons lemon juice