Follow these steps for perfect results
crushed pineapple
drained
cream cheese
soft
cooked chicken
chopped
water chestnuts
drained and sliced
celery
sliced
green onion
sliced
slivered almonds
toasted
salt
pepper
Drain the crushed pineapple, reserving the syrup.
In a mixing bowl, combine the reserved pineapple syrup and softened cream cheese.
Mix until the cream cheese is well blended and smooth.
Add the drained pineapple, chopped cooked chicken, drained and sliced water chestnuts, celery slices, green onion slices, toasted slivered almonds, salt, and pepper to the cream cheese mixture.
Mix all ingredients lightly until well combined.
Cover the salad and chill in the refrigerator for at least 5 minutes to allow the flavors to meld.
Serve chilled with cherry tomatoes and your favorite crackers.
Expert advice for the best results
For a spicier kick, add a pinch of red pepper flakes.
Make sure the cream cheese is softened for easy mixing.
Chill the salad for at least 30 minutes for best flavor.
Everything you need to know before you start
5 minutes
Can be made a day ahead.
Serve in a bowl, garnished with a sprig of parsley.
Serve with crackers or baguette slices.
Serve as a side dish at a potluck or picnic.
Serve on lettuce cups for a low-carb option.
Complements the sweetness and richness of the salad.
Discover the story behind this recipe
Common dish at potlucks and gatherings.
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