Description
A refreshing Hawaiian Chicken Salad featuring tender chicken, sweet pineapple, and crisp vegetables, all blended with a creamy dressing.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup pineapple chunks, drained
- 1/2 cup red bell pepper, diced
- 1/4 cup green onions, sliced
- 1/2 cup celery, diced
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Lettuce leaves for serving
Instructions
- Shred cooked chicken and place it in a large mixing bowl.
- Chop red bell pepper, green onions, and celery; add to the bowl.
- In a separate bowl, combine Greek yogurt, mayonnaise, honey, apple cider vinegar, garlic powder, salt, and pepper. Whisk until smooth.
- Pour the dressing over chicken and vegetables; stir until well-coated.
- Cover and refrigerate for at least 30 minutes to meld flavors.
- Serve on a bed of lettuce leaves or as a filling for sandwiches.
Notes
Make-ahead tips: Prepare the salad a day in advance, keeping lettuce separate until serving to maintain crispness. Customize with tropical fruits or nuts.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 40mg