Pineapple Chicken Salad

When I am traveling, I like to eat quick meals at unique places. One day while driving down the interstate, I decided to stop at a well-known deli for lunch. I ordered what I thought was going to be a typical chicken salad sandwich, only to be pleasantly surprised to receive a wonderful salad filled with pineapple. I immediately loved the sweetness of the pineapple with the creaminess of the mayonaise based salad all contrasting with the vine rippend tomato, buttery leaf lettuce, and crunchy wheat toast. While low on ingredients, this salad is over-the-top on taste. I think what I like the most is the simplicity. No ingredient overpowers another yet they all work together to create a perfect balance in your mouth. This recipe is a great one to have in your pocket for using up leftover roasted chicken breast, serving at holiday gatherings, or just as a lunchbox staple. You can also add chopped celery or toasted slivered almonds, if you like, but I really enjoy the simplicity these few ingredients offer.

Ingredients:
1 Large Chicken Breast
1 teaspoon Canola Oil
3 Tablespoons Mayonaise
10 Ounces Pineapple Chunks, drained (I prefer the pineapple in natural juice.)
Salt and Pepper, to taste

1. Roast a large bone-in, skin-on chicken breast that has been rubbed with canola oil and sprinkled with salt and pepper in a 350 degree oven for 30 minutes or until the juices are clear. Allow to sit at room temperature until cooled.
2. Remove the skin and bones from the chicken breast. Using your fingers, shred the chicken into a large bowl.
3. Add the mayonaise, drained pineapple, and salt/pepper. Stir to combine. Taste and add more salt and pepper as you desire.
4. Refrigerate covered until ready to use.
5. Serve with crackers as a appetizer or as a sandwich/wrap.

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