Description
This Pineapple Chicken Salad blends juicy pineapple, tender chicken, creamy yogurt-mayo dressing, and fresh vegetables into a bright, tangy, and satisfying dish. It’s quick to make, ideal for meal prep, and perfect for sandwiches or lettuce wraps.
Ingredients
2 cups cooked shredded chicken breast
1 cup canned crushed pineapple, drained
1/4 cup full-fat Greek yogurt
1/4 cup mayonnaise
1/2 cup finely diced celery
2 tablespoons sliced scallions or red onion
1/4 cup chopped pecans or sliced almonds, toasted
2 tablespoons raisins or dried cranberries (optional)
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
Instructions
1. In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, salt, and pepper until smooth and combined.
2. Fold in the drained crushed pineapple and raisins or cranberries, if using.
3. Add the chilled shredded chicken and fold gently until evenly coated.
4. Stir in the celery, scallions, and nuts last to preserve their texture.
5. Chill the salad for at least 1 hour before serving to allow flavors to meld.
6. Serve inside croissants, lettuce cups, or over greens as desired.
Notes
Make sure your chicken is fully cooled before mixing to avoid thinning the dressing.
Toasting the nuts before adding intensifies their flavor and keeps them from going soggy.
For best flavor, prepare the salad a few hours in advance and store in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 8g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
Keywords: pineapple chicken salad, creamy chicken salad, summer chicken salad