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Pineapple Chicken Salad

A delightful blend of sweet pineapple, tender chicken, and crunchy almonds, making for a summer favorite that's easy to prepare and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 cups chicken (cubed into 1/2-inch pieces) Use cooked rotisserie chicken or poach your own.
  • 1.5 cups pineapple (canned tidbits, drained well) Fresh pineapple works too; just chop it into bite-size pieces.
  • 1/2 cup celery (diced) Choose crisp stalks for the best texture.
  • 1/3 cup almonds (slivered and toasted) Toast them in a dry skillet for 3-4 minutes.
  • 2 tbsp cilantro (chopped) This herbal kick brightens the salad.
  • 2 tbsp red onions (thinly sliced) Provides a mild bite.
  • 1/2 cup Greek yogurt Feel free to use low-fat or dairy-free options.
  • 1.5 tbsp lemon juice Freshly squeezed for best flavor.
  • 1.5 tsp Dijon mustard Adds tang and depth.
  • 1/2 tsp salt Use sea salt or kosher salt.
  • 1/4 tsp black pepper Freshly ground recommended.
  • 12 leaves lettuce Choose a leafy variety like romaine.
  • 4 pieces croissants For a fun twist, use fresh buttery croissants.

Method
 

Preparation
  1. In a dry skillet over medium heat, toast the slivered almonds for about 3-4 minutes, stirring frequently until they are fragrant and lightly golden. Transfer to a plate and let cool.
  2. While the almonds cool, dice the chicken, celery, thinly slice the red onions, and chop the cilantro. Additionally, drain the pineapple in a fine-mesh strainer.
  3. In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and salt until smooth and creamy.
  4. In a large mixing bowl, combine the chicken, pineapple, celery, red onions, cilantro, and toasted almonds. Gently pour the dressing over the mixture and stir until well coated. Finish with a sprinkle of black pepper and let the salad sit for 5-10 minutes to meld the flavors.
  5. Slice the croissants in half and line them with fresh lettuce leaves. Spoon the Pineapple Chicken Salad onto each croissant half and enjoy!

Notes

Use high-quality ingredients for the best flavor. Store leftovers in an airtight container in the fridge for up to 3 days. You can make this salad gluten-free using gluten-free croissants or lettuce wraps.