Pineapple Chicken Salad

1. 1

   1. Rub the chicken with canola oil and sprinkle with salt and pepper. Roast in a 350u00b0F oven for 30 minutes or until the juices run clear. Allow to sit at room temperature until cooled.

2. 2

   2. Remove the skin and bones from the chicken breast. Using your fingers, shred the chicken into a large bowl.

3. 3

   3. Add the mayonnaise, drained pineapple, and salt/pepper. Stir to combine. Taste and add more salt and pepper as you desire.

4. 4

   4. Refrigerate covered until ready to use.

5. 5

   5. Serve with crackers as a appetizer or as a sandwich/wrap.

* Per serving · 4 servings · Values may vary.

No additional tips available.