Amaretto Chicken Salad In Pineapple Boats

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• Servings: 4
• 2 fresh pineapple, halved,cored
• 2 cups cooked chicken breasts, diced
• 3/4 cup mayonnaise (must be full fat)
• 3 tablespoons amaretto, to taste (almond flavor liqueur)
• 1 teaspoon salt, to taste
• 2 tablespoons toasted slivered almonds, plus
• more toasted slivered almonds, for garnish
• 1/2 cup chopped celery

Recipe

• 1 hollow out the pineapple halves, leaving behind 4 pineapple boats.
• 2 crush enough of the pineapple flesh to make 1 1/4 cups (use a potato masher or pulse briefly in a food processor)- it should be the consistency of canned crushed pinepple; if there is any extra pienapple flesh, reserve for another use.
• 3 drain crushed pineapple well over a bowl- save juice for another use.
• 4 combine chicken with just 1/4 cup of the mayo, the drained crushed pineapple, 1 tbsp of the amaretto, the salt, nuts, and celery.
• 5 combine remaining 1/2 cup mayo and 2 tbsp amaretto (or to taste) in a separate small container; cover and chill overnight.
• 6 fill pineapple boats evenly with chicken salad mixture, then cover and chill overnight (or at least 6 hours).
• 7 before serving, pour dressing over each pineapple boat and sprinkle with additional nuts, if desired.