Pineapple Greek Yogurt Chicken Salad Recipe

Name: Pineapple Greek Yogurt Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Salt-free Onion & Herb Seasoning (optional); 2 whole Boneless, Skinless Chicken Breasts; 1/3 cups Canned Crushed Pineapple; 2 slices Yellow Onion, Chopped; 6 leaves Fresh Mint, Chopped; 1 sprig Flat-leaf Parsley, Chopped; 2 dashes Salt; 1 dash Black Pepper; 1/4 cups 0% Plain Greek Yogurt; 14 whole Green Grapes, Halved Or Quartered If Larger; 1/2 whole Avocado, Cut Into 1/4-inch Cubes

Servings: persons

1 teaspoon Salt-free Onion & Herb Seasoning (optional)
2 whole Boneless, Skinless Chicken Breasts
1/3 cups Canned Crushed Pineapple
2 slices Yellow Onion, Chopped
6 leaves Fresh Mint, Chopped
1 sprig Flat-leaf Parsley, Chopped
2 dashes Salt
1 dash Black Pepper
1/4 cups 0% Plain Greek Yogurt
14 whole Green Grapes, Halved Or Quartered If Larger
1/2 whole Avocado, Cut Into 1/4-inch Cubes

1
Preheat oven to 350u00b0F.
2
Sprinkle herb seasoning evenly on chicken breasts. Bake chicken at 350u00b0F for about 25 minutes, or until done to your liking.
3
When chicken is done, cut each breast in half and place in a food processor. Pulse chicken slowly (so as not to puree it) a few times until the chicken appears to be shredded. If you do not have a food processor, shred chicken by hand or cube it.
4
Dump chicken into a medium-sized mixing bowl. Add pineapple, onion, mint, parsley, salt, and pepper. Mix until combined. Add Greek yogurt and mix until wel incorporated. Carefully fold in grapes and avocado.
5
Serve warm in lettuce cups, or chill in the refrigerator before serving. Enjoy!

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon Salt-free Onion & Herb Seasoning (optional), 2 whole Boneless, Skinless Chicken Breasts, 1/3 cups Canned Crushed Pineapple, 2 slices Yellow Onion, Chopped, and more.

Yes, Pineapple Greek Yogurt Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pineapple Greek Yogurt Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions