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27 September 2014

Pineapple, Chicken and Potato Salad in a Jar


I'm not in the habit of preparing my salads or food for that matter, in jars, until I discovered that it is actually very convenient. And they are so compact too which makes them easier to take around than the regular food containers. I think if I am sitting on a bench to eat my lunch, a jar layered with the ingredients looks better than a food container, doesn't it? Plus, it is easier to hold too. Sometimes, when there's no one to cook for at home, I prepare my lunch in a jar the night before then I just grab it from the refrigerator and eat while I am working in front of the computer. Rarely does a crumb fall and I am done with my food within minutes with just a jar and a fork to wash. Convenience is the key word.


Pineapple, Chicken and Potato Salad is one of my undying favorites ever since I was a child. My Mom used to prepare this whenever there were parties at home. The difference with mine is that she was using the red meat of the chicken and she puts more mayonnaise than I do. Even if I prefer the red meat in most chicken dishes, I prefer the white one on this one and minimize the mayo. I love how the sweetness (and very slight tartness) mixes with the light saltiness of the chicken while the other vegetables help complete the salad's overall taste. I also love how healthy it is because the ingredients are raw, boiled and grilled. My choice of meat is also the white meat of the chicken.


If you are interested in putting together this Pineapple, Chicken and Potato Salad in a Jar recipe, you will find it at She Knows where you can also find my other recipes at this Profile Page. I'm hoping to work more this weekend like post more overdue recipes and cook new dishes to share. Here's wishing you all a wonderful weekend!

More Heathy Salad Recipes:

Warm Barley, Chickpea and Tomato Salad with Grilled Chicken  
Zucchini Ribbon Salad with Pine Nuts and Parmesan Shavings  
Grilled Asparagus, Green Apple and Zucchini Salad with Mustard Vinaigrette