Chicken Salad Crepes with Pineapple Dressing


(2 votes) 4 2

Now you can expand your cooking repertoire without adding more time in the kitchen. Use these Frieda's French Style Crepes for quick, easy, sweet or savory fillings.

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Serving Size / Yield

4 servings


  • 8 Frieda's French Style Crepes, at room temperature
  • 3 skinless chicken breasts, cooked
  • 1/2 C. red bell peppers, slivered
  • 1/2 C. carrots, slivered
  • 1/2 C. julienne sticks of hothouse cucumber
  • 2 Tbs. green onion, sliced
  • 2 C. lettuce, shredded
  • red bell pepper rings, optional garnish
  • cucumber slices, optional garnish
  • Pineapple Dressing:
  • 1 8-oz. can crushed pineapple in juice
  • 2 Tbs. light mayonnaise
  • 2 tsp.fresh ginger, minced

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Cut or shred chicken into strips. In a large bowl toss together chicken, bell pepper, carrot, cucumber, and green onion. Toss in shredded lettuce.

For pineapple dressing, combine 2 Tbs. of the pineapple juice and 2 Tbs. of the crushed pineapple in a small bowl (reserve remaining pineapple for another use). Stir in mayonnaise and ginger until well blended. Toss salad with dressing.

Spoon 1/8 C. of salad mixture onto the center of each crepe, roll crepe and arrange two per serving plate. Garnish each plate with bell pepper rings and cucumber slices, if desired.

Reviews (1)

  • I love this recipe, but most of the time I use the whole wheat pita bread instead (easier for me to find and I can keep them in the freezer for a long time) and I also love to add some crushed, unsalted peanuts.... plastic bag and a mallot makes it easy.

    Flag as inappropriate Sheryll_Rufus  |  June 22, 2010

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