Amaretto Chicken Salad in Pineapple Boats
- Ready In:
- 24hrs 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 fresh pineapple, halved,cored
- 2 cups cooked chicken breasts, diced
- 3⁄4 cup mayonnaise (must be full fat)
- 3 tablespoons Amaretto, to taste (almond flavor liqueur)
- 1 teaspoon salt, to taste
- 2 tablespoons toasted slivered almonds, plus
- more toasted slivered almonds, for garnish
- 1⁄2 cup chopped celery
directions
- Hollow out the pineapple halves, leaving behind 4 pineapple boats.
- Crush enough of the pineapple flesh to make 1 1/4 cups (use a potato masher or pulse briefly in a food processor)- it should be the consistency of canned crushed pinepple; if there is any extra pienapple flesh, reserve for another use.
- Drain crushed pineapple well over a bowl- save juice for another use.
- Combine chicken with just 1/4 cup of the mayo, the drained crushed pineapple, 1 Tbsp of the amaretto, the salt, nuts, and celery.
- Combine remaining 1/2 cup mayo and 2 Tbsp amaretto (or to taste) in a separate small container; cover and chill overnight.
- Fill pineapple boats evenly with chicken salad mixture, then cover and chill overnight (or at least 6 hours).
- Before serving, pour dressing over each pineapple boat and sprinkle with additional nuts, if desired.
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