Pineapple Chicken Salad Sandwiches
Adding pineapple gives a sweet twist to a classic sandwich combo.
- 4 boneless, skinless chicken breasts
- ½ cup mayonnaise
- 1 (8-oz) can pineapple tidbits, drained
- ¼ cup chopped walnuts
- 1 tsp salt
- ½ tsp pepper
In a large pot of boiling water, cook the chicken breasts until cooked through, about 15 minutes. Remove to a plate lined with paper towels to drain.
In a medium sized mixing bowl, stir together the mayonnaise, pineapple tidbits and walnuts.
Dice the cooked chicken breast and add to the mayonnaise mixture, stirring well to mix. Add salt and pepper to taste.
Serve on warm sandwich buns.
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