Description
A refreshing blend of diced chicken, sweet pineapple, juicy grapes, and crisp vegetables tossed in a creamy dressing. This tropical chicken salad is perfect for warm-weather meals, offering a light yet satisfying combination of sweet and savoury flavours.
Ingredients
Units
Scale
- 2 cups cooked chicken breast, diced
- 1 cup pineapple chunks (fresh or canned, drained if canned)
- 1 cup seedless red grapes, halved
- 1 cup cherry tomatoes, halved
- 4–6 lettuce leaves
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise or yoghurt-based dressing
- Salt, to taste
- Black pepper, to taste
Instructions
- Dice the cooked chicken breast and prepare all fruits and vegetables by chopping as needed.
- In a large mixing bowl, combine the chicken, pineapple chunks, halved grapes, cherry tomatoes, and finely chopped red onion.
- Add mayonnaise or yoghurt dressing and gently toss until all ingredients are evenly coated.
- Season with salt and black pepper to taste.
- Arrange lettuce leaves on a serving platter or in individual bowls, then spoon the salad mixture over the top.
- Serve immediately or chill in the refrigerator until ready to serve.
Notes
- For a smoky flavour, use grilled chicken.
- Swap grapes for mango or mandarin oranges for a different tropical twist.
- Replace mayonnaise with Greek yoghurt for a lighter option.
- Add toasted almonds or cashews for crunch.
- Best served cold; store in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 11g
- Sodium: 340mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg