Chicken Salad with Pineapple (Jason’s Deli Style)

Sharing is caring!

Sweet, creamy, and lightly tropical, this pineapple chicken salad is inspired by the Jason’s Deli Chicken Salad recipe.

this …

It’s the kind of recipe that feels a little nostalgic, a little indulgent, and totally irresistible. This easy and refreshing chicken salad is perfect for sandwiches, wraps, or quick lunches.

Ingredient Notes

• Chicken breast: Use fully cooked, cooled chicken breast that’s diced or shredded. You can bake, poach, or use a rotisserie chicken for convenience.
• Crushed pineapple (drained): Crushed pineapple gives the best texture and sweetness. You can also use pineapple tidbits or fresh, finely chopped pineapple.
• Mayonnaise: Classic for that creamy, deli-style texture. Use full-fat for the richest flavor, or substitute part (or all) with Greek yogurt for a lighter option. 
• Almond slivers: Adds a crunch and nutty flavor. Toast them for more depth. You can swap with chopped pecans, walnuts, or even sunflower seeds.

Optional Add-Ins & Variations

• Celery or red onion for extra crunch and a savory bite.
• Grapes or dried cranberries for more sweetness.
• Fresh herbs like parsley or dill for a fresh finish.

Step-by-Step Instructions

Dice or shred the cooked chicken into bite-sized pieces and place it in a large mixing bowl. Add the drained crushed pineapple.

Sprinkle in the salt and pepper, and stir in the mayonnaise.

Fold in the slivered almonds, mixing gently to combine.

Serve chilled on croissants, sandwich bread, wraps, lettuce cups, or with crackers.

See the recipe card below for complete measurements.

Laura Belle’s Tips

1. Drain the pineapple really well – Excess liquid can make the salad watery. 
2. Use cold, cooked chicken – Chilled chicken helps the mayonnaise stay thick and creamy instead of melting or thinning out.
3. Start light on the mayo – You can always add more, but starting with less helps you control the creaminess.
4. Add crunch just before serving (if making ahead) – Stir in the almonds right before serving so they stay nice and crisp.

What to Serve with Chicken Salad

This pineapple chicken salad pairs wonderfully with a variety of easy sides:

• For something hearty and classic, serve it alongside potato salad, pasta salad from Sweet Little Bluebird, or creamy mac & cheese.
• If you’re looking to keep things a bit lighter, steamed broccoli or a bowl of fresh fruit adds a nice balance.
• For a deli-style meal, serve with corn chips and salsa or a handful of potato chips on the side. They add the perfect salty contrast to the sweet and creamy chicken salad.

Continue to Content

Yield: 4 to 6 servings

Chicken Salad with Pineapple (Jason's Deli Style)

Print

A creamy, deli-style chicken salad with juicy pineapple and crunchy almonds. Sweet, savory, and perfect for easy lunches or light meals.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1.5 pounds of cooked, chilled chicken – shredded
• 1/2 cup crushed pineapple – well drained
• 1/2 cup mayonnaise
• 1/2 teaspoon salt – or to taste
• 1/2 teaspoon ground black pepper – or to taste
• 1/2 cup slivered almonds

Instructions

1. Dice or shred the cooked, chilled chicken into bite-sized pieces and add to a large bowl.
2. Stir in the crushed pineapple, making sure it’s well drained to avoid excess moisture.
3. Add the salt, pepper, and mayonnaise, then mix until evenly coated and creamy.
4. Gently stir in the slivered almonds.
5. Taste and add more salt, pepper, or mayonnaise as needed.
6. Cover and refrigerate for 1-2 hours for the best flavor.
7. Serve chilled on croissants, sliced bread, or on a bed of lettuce.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 527Total Fat: 41gSaturated Fat: 7gUnsaturated Fat: 33gCholesterol: 113mgSodium: 395mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 32g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest