Pineapple Chicken Salad
A refreshing and vibrant salad filled with tender chicken, sweet pineapple, and crunchy veggies, perfect for busy weeknights or laid-back summer lunches.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced Use leftover or rotisserie chicken for a quicker option.
- 1 cup pineapple chunks (fresh, canned, or frozen) Any type of pineapple works well.
- 1/2 cup celery, diced Adds a nice crunch.
- 1/2 cup red bell pepper, diced For color and flavor.
- 1/4 cup red onion, finely diced Can be adjusted to taste.
Dressing
- 1/2 cup Greek yogurt Can be substituted with mayonnaise.
- 1 tablespoon Dijon mustard
- 1 tablespoon honey Maple syrup can be used for a vegan version.
- Salt and pepper, to taste
Garnish
- 2 tablespoons fresh cilantro Optional, for added flavor.
Instructions
Mix the Dressing
- In a large bowl, combine the Greek yogurt, Dijon mustard, honey, salt, and pepper. Whisk until creamy and smooth.
Combine the Ingredients
- Add in the shredded chicken, pineapple chunks, celery, red bell pepper, and red onion. Toss until everything is well coated in the dressing.
Chill Out!
- Cover the bowl with plastic wrap and let the salad chill in the refrigerator for about 30 minutes to allow the flavors to meld.
Garnish and Serve
- Before serving, sprinkle with fresh cilantro. Serve on a bed of greens, in a sandwich, or enjoy directly from the bowl.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad may become watery, but stirring should fix it.