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Ambrosia Chicken Salad

By Paula Deen


Featured in:

Paula Deen's Southern Cooking Bible

Difficulty: Easy

Prep time: 15 minutes

Servings: 4


  • 4 cups chopped cooked chicken breast
  • 1 (20-ounce) can crushed pineapple, drained
  • 1 cup sweetened shredded coconut
  • ½ cup slivered almonds, lightly toasted
  • ¾ cup mayonnaise
  • 1 tablespoon fresh lime juice
  • salt
  • 8 maraschino cherries, for garnish (optional)


In a large bowl, combine the chicken, pineapple, coconut, almonds, mayonnaise, and lime juice, tossing well. Add salt to taste. This salad can be served immediately or refrigerated for up to 8 hours and served chilled. Serve in individual bowls topped with pretty little maraschino cherries, if desired.