Pineapple Chicken Salad Sandwiches

Ingredients

• 4 cups cooked chicken (chunks or shredded)
• 1 1/2 cups halved red grapes
• 1 cup thinly sliced celery
• 1 cup slivered almonds
• 1 small bunch green onions (thinly sliced)
• 1 can (20 oz) crushed pineapple (drained well (reserve 2 tablespoons of juice))
• 1 bar (8 oz) cream cheese (room temperature)
• 1 cup mayonnaise
• 1-2 tablespoons reserved pineapple juice ((from when you drained the pineapple))
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

Instructions

1. 1

   Combine all the chicken salad ingredients in a large mixing bowl and stir together to combine.

2. 2

   In a separate smaller bowl, using an electric mixer, beat the cream cheese until smooth.*Beating the cream cheese alone first, helps ensure that there are no lumps in the dressing mixture. You can beat everything together if wanted.

3. 3

   Add in the mayonnaise, pineapple juice, Worcestershire sauce, garlic powder, salt, and black pepper. Stir together with a mixing spoon or use the beater to blend until combined.* Add more salt as needed depending on how seasoned/salted the cooked chicken is that you used.

4. 4

   Pour the dressing into the chicken salad mixture and stir together until combined and mixed well.

5. 5

   Cover the bowl with a lid or plastic wrap, and let it refrigerate for at least 4 hours before serving, this allows time for the flavors to blend and the chicken salad to chill. This chicken salad does really well in the fridge without drying out at all, so it can even be made ahead of time too. Serve in croissants, rolls, or other bread of choice.