Description
A bright and refreshing chicken salad with sweet pineapple, spicy jalapeño, and a creamy yogurt dressing.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup fresh pineapple, diced
- 1 jalapeño pepper, seeded and diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup Greek yogurt or mayonnaise
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Start by shredding 2 cups of cooked chicken into bite-sized pieces. Dice 1 cup fresh pineapple so the pieces are small enough to scoop in a fork. Seed and finely dice 1 jalapeño—leave some seeds if you want more heat. Finely chop 1/4 cup red onion and 1/2 cup cilantro. Measure 1/2 cup Greek yogurt (or mayonnaise) and 1 tablespoon lime juice.
- In a large bowl, combine the shredded chicken, diced pineapple, jalapeño, red onion, and cilantro. In a separate small bowl, whisk the Greek yogurt (or mayonnaise) with lime juice. Add a pinch of salt and a few turns of black pepper. Taste the dressing and add more lime, salt, or pepper if needed.
- This salad requires no cooking. If your chicken is warm, let it cool to room temperature first so the dressing stays creamy. If you prefer, briefly toss everything and chill for at least 15–20 minutes so the flavors blend.
- Pour the dressing over the chicken mixture and toss gently to coat. Adjust seasoning with salt, pepper, or extra lime juice. Garnish with a few cilantro leaves. Serve chilled or at cool room temperature.
Notes
Best served chilled. Can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 5.5g
- Sodium: 80mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 60mg