pineapple tidbit salmon salad
Ingredients
- ¼ cup mayonnaise, can use low fat
- 2 Tbl. mustard, classic yellow
- 3 Tbl. Gourmet Garden Basil Stir in Paste, can substitute basil pesto
- 2 (5 oz. each) pouches salmon (skinless and boneless) or chicken breast meat
- 1 ¾ tsp. sea salt, divided
- 1 ¾ tsp. coarse ground pepper, divided
- 1 can (20 oz.) Dole Sunshine Pineapple Tidbits.drain well, reserve ¼ cup juice
- 2 cups celery, with green leaves, sliced
- ½ cup red onions, fine dice
- ¾ cup almonds, roughly chopped/crushed
Instructions
- In a small bowl, combine the mayonnaise, mustard, basil and reserved pineapple juice from tidbits draining. Whisk together. Set aside.
- Open the pouches of salmon (or chicken). Place in large mixing bowl. Use a fork to separate meat somewhat.
- Add the pineapple tidbits, celery, onions, almonds and remaining salt and pepper. Toss and blend. Add mayonnaise mixture and gently toss and blend.
- Serve immediately or refrigerate and serve chilled.
Notes
Fresh cooked salmon or rotisserie chicken (shredded) can be used in this recipe.
Serve in pita pockets.
Serve with chips or crackers.
Serve on a bed of fresh arugula or spinach.
Garnish with chow mein noodles for more crunch.
Squeeze a splash of fresh lemon juice on it for more refreshing citrus flavors.
Serve atop an opened and flaked baked potato.
Butter and grill a slice of artisan bread and serve atop it.
https://allyskitchen.com/pineapple-tidbit-salmon-salad/
