Description
This pineapple chicken salad is packed with flavor – with sweet pineapple mixed with tender chicken pieces, crunchy celery and crispy toasted pecans, it makes a great side or a light main that’s still protein packed. Gluten-free and dairy-free too.
Ingredients
For the Salad Ingredients (Excluding Dressing):
- 10 ounces chicken breasts, cooked and cut into 1/2-inch cubes
- 4 rings canned pineapple, well drained and finely chopped
- 1 celery stalk, finely chopped
- 1/2 cup pecan halves
- 1/2 cup grated Gruyère cheese
- 2 tablespoons fresh parsley, chopped (for topping)
For the Dressing:
- 3 tablespoons mayonnaise
- 3 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 2 tablespoons lime juice
- 1/3 teaspoon salt
- 1/3 teaspoon black pepper
Instructions
- Cook Chicken: If you haven’t already, cook the chicken breasts in lightly salted water with spices. Cool and cut into ½-inch cubes.
- Toast Pecans: Toast pecans in a dry pan over medium heat until fragrant, stirring constantly (5 minutes). Let the toasted pecans cool before chopping them into fine pieces.
- Combine Salad Ingredients: In a large bowl, combine chicken, pineapple, celery, Gruyère, pecans, and parsley.
- Prepare Salad Dressing: In a separate bowl, whisk together all dressing ingredients (mayonnaise, unsweetened Greek yogurt, Dijon mustard, lime juice, salt and pepper) until smooth.
- Pour Dressing Over Salad: Pour the dressing over the salad.
- Mix Well: Mix well and refrigerate for 15 minutes. Stir again before serving. Garnish with extra parsley or pecans if desired.
Notes
Chicken: I used boiled chicken breasts, but you can also use grilled chicken if you prefer.
Pineapple: I’ve used canned pineapple, but if you have fresh pineapple that would work too.
Celery: Raw celery adds a wonderful crunch and imparts freshness to this creamy pineapple chicken salad. I highly recommend adding the celery.
Pecans: Toasting the pecans adds extra crispiness to the pecans, so while it does take a few extra minutes, it’s definitely worth it!
Cheese: Gruyère cheese or Swiss cheese will work for this salad. Alternatively, if you are lactose-intolerant, go ahead and use dairy-free mozzarella cheese instead.
Parsley: I like using fresh parsley for a nice pop of color and flavor. Alternatively, you may use other types of fresh herbs (such as fresh chives, fresh spring onions, etc.).
Mayonnaise: If you are allergic to eggs, go ahead and use vegan mayonnaise instead.
Greek Yogurt: I used unsweetened Greek yogurt, but if you are lactose-intolerant, go ahead and use dairy-free Greek-style yogurt instead.
Dijon Mustard: I recommend using Dijon mustard, but feel free to use other types of mustard if you prefer.
Lime Juice: For the best flavor I recommend using freshly-squeezed lime juice. Alternatively, if you don’t have lime juice, fresh lemon juice will work too.
- Prep Time: 20 mins
- Chilling Time: 15 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
