Tropical Chicken Salad Sandwiches

We love the combination of flavors in this sandwich filling. The pineapple gives this slight hint of sweet along with a marvelous texture. The sesame oil along with ground ginger gives just a hint of Asian flavor too which is a really popular flavor profile at our house. And then there is the lovely crunch of the sliced almonds. I really love these.

Tropical Chicken Salad Sandwiches

1 (8 oz) can crushed pineapple, juice pack

1 teaspoon cornstarch

¼ cup mayonnaise

1 teaspoon dark sesame oil

¼ teaspoon ground ginger

¼ teaspoon salt

1 cup chopped cooked chicken

¼ cup chopped green pepper

¼ cup  sliced almonds (toasted)

2 sliced green onions

bread

lettuce

In a small saucepan combine the canned pineapple (with the juice) and the cornstarch, heat over medium heat until thick and bubbly. Cook and stir 2 more minutes.

Transfer to a medium bowl and allow to cool to room temperature

When pineapple is cooled to room temperature add the mayonnaise, sesame oil, ginger and salt and stir to combine.

Add chicken, green pepper, almonds and green onions.

At this point the mixture can be stored in the fridge for up to 1 week.

I like to add lettuce to these sandwiches when serving.

Makes 3 to 4 sandwiches.