Pineapple Chicken Salad

A refreshing and savory dish combining chicken and pineapple, perfect for summer picnics and casual lunches.

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Prep Time 15

Total Time 45

Servings: 4 servings

Course: Dinner, Lunch, Salad

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded or chopped Use leftover chicken or rotisserie chicken for convenience.
1 cup pineapple chunks, fresh or canned, drained Fresh pineapple recommended for better flavor.
1/2 cup red grapes, halved Adds sweetness and texture.
1/3 cup chopped celery For crunch and freshness.
1/4 cup chopped green onions For extra flavor.
1/2 cup mayonnaise Use light mayonnaise for a healthier option.
1/4 cup plain Greek yogurt Adds creaminess and protein.
1 tablespoon Dijon mustard For tanginess.
to taste Salt and black pepper Season to your preference.
1/4 cup chopped pecans or slivered almonds Optional for crunch.
Lettuce leaves, croissants, or sandwich bread Optional, for serving.

Method

Preparation

Start by shredding or chopping your cooked chicken into bite-sized pieces.
Dice the celery, chop the green onions and pineapple, and slice grapes in half.

Make the Dressing

In a small bowl, whisk together the mayonnaise, Greek yogurt, and Dijon mustard. Season with salt and pepper to taste.

Combine Ingredients

In a large mixing bowl, combine the chicken, pineapple, grapes, celery, and green onions.
Pour the dressing over the chicken mixture and gently mix until everything is well coated.
If using nuts, fold them in at this point.

Chill

Cover the bowl and refrigerate for at least 30 minutes before serving.

Serve

Enjoy the salad chilled on croissants, bread, or lettuce. Garnish with extra nuts or green onions if desired.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Best enjoyed within the first couple of days to appreciate the freshness of ingredients.