Description
A creamy tropical chicken salad made with pineapple, grapes, toasted coconut, celery, and a tangy piña colada yogurt dressing.
Ingredients
Scale
- 1 pound cooked boneless, skinless chicken breast, chopped or shredded
- 1 cup crushed pineapple, drained very well
- 1 cup seedless red or green grapes, halved
- 1/2 cup celery, finely diced
- 1/3 cup sweetened shredded coconut, lightly toasted
- 1/2 cup piña colada or pineapple-coconut yogurt
- 1/4 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon honey, optional
- 1/4 teaspoon fine salt
- 1/8 teaspoon black pepper
- 2 tablespoons sliced almonds, optional
- Lettuce leaves, croissants, or crackers for serving
Instructions
- Chop or shred the cooked chicken into small, bite-size pieces.
- Drain the crushed pineapple in a fine-mesh strainer and press gently to remove excess juice.
- Halve the grapes, dice the celery, and toast the coconut in a dry skillet for 2 to 3 minutes.
- Whisk the yogurt, mayonnaise, lime juice, honey, salt, and pepper in a small bowl.
- Combine the chicken, pineapple, grapes, celery, coconut, and almonds in a large bowl.
- Pour the dressing over the ingredients and fold gently until evenly coated.
- Taste and adjust with additional salt or lime juice as needed.
- Cover and refrigerate for at least 30 minutes before serving.
- Stir gently and serve over lettuce, in croissants, or with crackers.
Notes
- Drain the pineapple thoroughly so the dressing stays thick.
- Use chilled chicken for the best texture.
- Add honey only after tasting the dressing.
- Store leftovers in an airtight container for up to 3 days.
- Do not freeze because the fruit and creamy dressing may turn watery.
- Prep Time: 15 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 18
- Sodium: 390
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 3
- Protein: 36
- Cholesterol: 98