Chicken Pineapple Salad with Mushrooms and Walnuts
A creamy salad of cooked chicken, pineapple, corn, mushrooms, walnuts and cheese.
This chicken pineapple salad combines tender chicken with sweet pineapple, corn, browned mushrooms, walnuts and grated cheese. The source offers mayonnaise or plain yogurt as the dressing, so this version keeps either option and seasons it simply with salt and pepper. Cook the chicken and mushrooms separately, then cool them completely before mixing so the dressing stays creamy rather than warm and runny. Drain the pineapple and corn well to avoid excess liquid. The salad can be served in one bowl or plated over lettuce leaves for a light lunch or an easy shared starter. Season chicken with half the salt and pepper. Poach gently in water or broth until the thickest part reaches 74°C (165°F), about 12 to 18 minutes. Cool, then dice.
Recipe card
Chicken Pineapple Salad with Mushrooms and Walnuts
Equipment: Saucepan, skillet, instant-read thermometer, mixing bowl, knife, cutting board
Ingredients
Instructions
Cook chicken
Season chicken with half the salt and pepper. Poach gently in water or broth until the thickest part reaches 74°C (165°F), about 12 to 18 minutes. Cool, then dice.
Cook mushrooms
Heat oil in a skillet over medium-high heat. Cook mushrooms in a single layer until browned and their liquid has evaporated, 6 to 8 minutes. Cool completely.
Prepare ingredients
Drain pineapple and corn well. Chop walnuts and grate cheese.
Combine
In a large bowl, combine chicken, mushrooms, pineapple, corn, walnuts and cheese. Add mayonnaise or yogurt and remaining seasoning. Fold gently.
Chill
Cover and refrigerate 30 minutes so the flavours come together.
Serve
Spoon into a serving bowl or onto lettuce leaves.
How to tell when it is ready
Chicken reaches 74°C (165°F); mushrooms are browned and their liquid has cooked away.
Tips
- Drain canned pineapple and corn thoroughly.
- Cook mushrooms until their moisture evaporates.
- Cool chicken and mushrooms before mixing.
- Fold dressing in gently to keep the ingredients distinct.
Troubleshooting
- If salad looks watery, drain the fruit and corn again before mixing.
- If it tastes too rich, add a teaspoon of lemon juice and fold gently.
Substitutions
- Use cooked turkey in place of chicken.
- Choose plain Greek yogurt instead of mayonnaise for a tangier dressing.
Variations
- Use toasted pecans instead of walnuts.
- Layer the ingredients in a serving dish, adding dressing between layers.
Serving suggestions
- Serve over lettuce leaves.
- Add rye toast or crackers.
- Pair with a light vegetable soup.
- Garnish with chopped parsley or green onion.
Make ahead
Cook and chill the chicken and mushrooms up to one day ahead. Mix with the remaining ingredients shortly before serving.
Storage
Keep covered and refrigerated; use within 3 days. Do not leave the dressed salad at room temperature for more than 2 hours.
Food safety
Contains chicken, milk, walnuts and egg if using mayonnaise. Cook chicken to 74°C (165°F), cool promptly and keep the finished salad refrigerated.
Frequently asked questions
Can I make this salad ahead?
Yes. Cook the chicken and mushrooms ahead, chill them, and combine with dressing up to a day before serving.
How should I store chicken pineapple and mushroom salad?
Keep covered and refrigerated; use within 3 days. Do not leave the dressed salad at room temperature for more than 2 hours.
Serve while fresh and follow the storage guidance for leftovers.
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