Chipotle Pineapple Chicken Salad Recipe
Tender chicken, sweet pineapple, spicy chipotle peppers, and a creamy, tangy sauce make this Chipotle Pineapple Chicken Salad truly flavorful, EASY and healthy!
Servings: 4 people
- 1/2 - 1 cup diced pineapple
- 1/2 cup Chobani Non Fat Plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1-3 chipotle peppers in adobo sauce minced*
- 1 pound chicken breasts cooked and cubed into bite sized pieces**
- 1/2 cup cashew halves
- 2 Green onions sliced (just the white and light green part)
- salt to taste
If using a fresh pineapple (and want to use the pineapple as your serving dish), see the video above for a visual on how to prep your pineapple.
You can always use canned, or pre cut fresh pineapple!
Chipotle Pineapple Chicken Salad
Whisk together the sauce in a large bowl: greek yogurt, dijon, garlic powder, and chipotle peppers.
Stir in cooked chicken, cashew halves, and sliced green onions.
Taste and season with salt as necessary.
Cover and place in fridge to chill.
Serve IN a pineapple, over a bed of lettuce, with crackers, or serve plain!
This is best served the day of or the next day!
*Start with one pepper and add more as you see fit to find the perfect level of spice for you!
**Not using pre cooked chicken? Preheat oven to 450 degrees. Place 2 chicken breasts (1 pound total) on a lined baking sheet. Drizzle chicken with olive oil, salt, and pepper. Cook for about 15 minutes or until chicken breasts are fully cooked.
Calories: 328kcal | Carbohydrates: 15g | Protein: 41g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 98mg | Sodium: 158mg | Potassium: 516mg | Fiber: 2g | Sugar: 8g | Vitamin A: 305IU | Vitamin C: 30.7mg | Calcium: 63mg | Iron: 2.6mg