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Pineapple Greek Yogurt Chicken Salad
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Description
This refreshing and extremely clean chicken salad is sure to be a go-to recipe this summer!
Ingredients
- 1 teaspoon Salt-free Onion & Herb Seasoning (optional)
- 2 whole Boneless, Skinless Chicken Breasts
- ⅓ 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
- ¼ cups 0% Plain Greek Yogurt
- 14 whole Green Grapes, Halved Or Quartered If Larger
- ½ whole Avocado, Cut Into 1/4-inch Cubes
Preparation
Preheat oven to 350ºF.
Sprinkle herb seasoning evenly on chicken breasts. Bake chicken at 350ºF for about 25 minutes, or until done to your liking.
When chicken is done, cut each breast in half and place in a food processor. Pulse chicken slowly (so as not to purée 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.
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.
Serve warm in lettuce cups, or chill in the refrigerator before serving. Enjoy!
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