Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will turn out even juicier and add a bit more depth of flavor. Just keep in mind you may need to skim additional fat after poaching.

What if I don’t have pineapple juice?

You can swap in orange juice or apple juice in a pinch, though the flavor will be a bit different. Pineapple juice’s unique sweetness and acidity make this salad sing, so use it if you can.

Is there a good substitute for mayonnaise?

Yes! Greek yogurt is a fantastic substitute if you’re looking for something lighter. It’ll add a slight tang and still keep things creamy.

How do I toast slivered almonds?

Simply add the almonds to a dry skillet over medium heat, shaking occasionally, until they’re fragrant and golden (about 2-4 minutes). Keep an eye on them—they burn quickly!

Alan Jackson’s Favorite Chicken Salad Recipe

Description

Alan Jackson’s Favorite Chicken Salad is a crowd-pleasing, tender, and vibrant salad made with pineapplle juice-poached chicken, creamy mayonnaise, crunchy toasted almonds, and a touch of sweetness from dried cranberries. It’s perfect for a refreshing lunch or a light, flavorful main course.

Ingredients

Units Scale

For the Poached Chicken

4 (6 oz each) boneless skinless chicken breasts
1 (46 oz) can pineapple juice
2 tablespoons honey
1 teaspoon apple cider vinegar

For the Salad

1/2 cup toasted slivered almonds
3/4 cup mayonnaise
1 cup sweetened dried cranberries
Kosher salt, to taste
Freshly ground black pepper, to taste

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Instructions

Poach the Chicken: In a large Dutch oven, combine chicken breasts, pineapple juice, honey, and apple cider vinegar. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and let simmer for about 45 minutes until the chicken is tender.
Shred the Chicken: Remove the Dutch oven from the heat and drain the liquid. Allow the chicken to cool for 10 minutes. Use two forks to shred the chicken into bite-sized pieces.
Assemble the Salad: In a large bowl, combine the shredded chicken, toasted slivered almonds, mayonnaise, and dried cranberries. Season with kosher salt and freshly ground black pepper to taste. Toss everything together until well mixed.
Chill and Serve: Cover the salad and chill in the refrigerator until ready to serve. Enjoy this flavorful chicken salad cold.

Notes

Toasting the almonds enhances their flavor and crunch.
Chicken can be poached in advance and stored in the fridge.
Feel free to substitute Greek yogurt for some or all of the mayonnaise for a lighter version.
Add diced celery or chopped scallions for extra crunch and flavor, if desired.

Nutrition

Serving Size: about 1 cup
Calories: 380
Sugar: 16g
Sodium: 400mg
Fat: 21g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 27g
Cholesterol: 76mg