This Classic Pineapple Chicken Salad is easy to make, healthy and delicious. The dressing is made with creamy Greek yogurt instead of mayonnaise.
I love Pineapple Chicken Salad. The only problem is that we are trying to eat a little bit healthier and mayo is not on our list for the moment. For that matter, I replaced the mayo with Greek yogurt, just to lower the number of calories on it.
Do I have to say again that the recipe is simple? I like simple recipes so this is what you are going to get on my blog a lot.
As much as I love being in the kitchen, I have no patience for complicated, over the top recipes. So, here you have another example of making my life simple…
I think this a beautiful pineapple chicken recipe to serve for a brunch or lunch. The original recipe is served on a croissant, which I think it’s a brilliant idea if you have some around, otherwise, it’s great on any good bread.
I personally love bread more than croissants, especially when I make my awesome recipe that makes the most delicious loaf of bread ever.
The salad can be made with a day in advance and refrigerated in a covered container. It also tastes better after it sits in the fridge for few hour, and the ingredients get friendly with each other. Perfect to make it in the morning, then pull it out of the fridge for dinner time and eat it! What can be easier than that?
You can make it with any kind of cooked chicken. I used boiled chicken breast, but leftover rotisserie-style chicken would be great too.
Be creative and don’t get stuck in details…Use what you have available and have fun with it.
This healthy salad is also high in protein since Greek yogurt has more than 20 g of protein per cup! With the chicken and the pecans, this recipe is packed with nutritional value!
The recipe is light and believe it or not, it is not very sweet. When you serve it, you can use a regular salad bowl, but you can also use half pineapple which you can scoop out and use it as a bowl. The pineapple that you scoop out can be used in the salad, instead of using a can.
Enjoy and let me know how it was!
Suggestions for other recipe salads:
- 3 cups chopped cooked chicken
- 1 cup canned pineapple chopped, drained
- 1/2 cup chopped toasted pecans
- 1/3 cup chopped celery
- 1/4 cup chopped fresh basil
- 1 cup mayonnaise
- 1 tbsp fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
In a large bowl, combine chicken, pineapple, pecans, celery, basil.
In a small bowl, combine mayonnaise, lemon juice, salt and pepper.
Add to chicken mixture, stirring until well combined.
Serve it cold on croissants, or any kind of good bread.
The salad can be made a day in advance and refrigerated in a covered container.