Description
A sweet and tangy twist on a classic chicken salad! This pineapple chicken salad is deliciously fun and bold. The sweet yet sour kick from tart dried cherries and pineapple is complimented by the creamy dressing and crisp green onions. It is served well chilled on its own, or wrapped in a soft wheat or whole grain tortilla.
Ingredients
Salad:
- 3 cups boneless skinless chicken breast, cooked, shredded or diced
- 1 cup canned pineapple, chopped (save juice)
- 1/3 cup chopped dried cherries
- 1 green bell pepper diced
- 2 green onions, chopped
- ½ cup pecans chopped
Dressing:
- 1/3 cup mayonnaise
- ⅓ cup plain Greek yogurt
- 1 tsp curry powder
- 3 Tbsp pineapple juice from the canned pineapple
- 1 Tbsp Dijon mustard
- ½ tsp salt
- ½ tsp pepper
- Large lettuce leaf or whole wheat wrap or tortilla
- Optional add-in: red pepper flakes for spice
Instructions
- Combine all dressing ingredients in a small bowl. Set aside.
- Add remaining ingredients to a large bowl. Top with prepared dressing and gently toss to combine.
- Chill for at least 30 minutes in the fridge.
- Serve in a lettuce leaf, whole wheat, or whole grain tortilla.
Notes
The nutrition information does not include the optional whole wheat wrap.
This recipe was created in collaboration with Stacy Jonio, MS, RDN.
Nutrition
- Serving Size: 1
- Calories: 386
- Fat: 21g
- Carbohydrates: 15g
- Protein: 35g