Description
A vibrant and tropical chicken salad featuring juicy pineapple, tender chicken, and a creamy dressing, perfect for picnics or brunch.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts
- ½ of a sweet onion (finely chopped)
- 1 ½ cups diced fresh pineapple
- 3 tablespoons unsweetened coconut flakes
- 1 cup egg-free mayonnaise
- Salt and pepper to taste
Instructions
- Cook the chicken by poaching it in boiling water for 15-20 minutes until fully cooked.
- Cool the cooked chicken for 5 minutes before shredding it into bite-sized pieces.
- Prep the pineapple and onion by dicing the pineapple and chopping the onion, then combine in a large mixing bowl.
- Mix the mayonnaise, salt, pepper, and coconut flakes in a separate bowl until creamy.
- Combine the shredded chicken with the pineapple and onion, then fold in the dressing until well mixed.
- Chill the salad in the refrigerator for at least an hour before serving.
Notes
Try adding nuts for crunch, or a splash of lime juice for a sweetness boost!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 9g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: salad, chicken salad, tropical salad, pineapple, healthy lunch, easy recipe