This High‑Protein Jalapeño Pineapple Chicken Salad is the perfect sweet‑and‑spicy twist on classic chicken salad.

It’s made with juicy pineapple, fresh jalapeño, crunchy celery, and a creamy Greek‑yogurt dressing that keeps it light, macro‑friendly, and packed with protein.

Whether you need an easy meal‑prep lunch, a refreshing summer recipe, or a fun tropical spin on your usual chicken salad, this one delivers big flavor with minimal effort.

Serve it in lettuce cups, on sourdough, or straight from the bowl.

Chicken salad makes for such a simple meal prep for grab and go lunches for the week. You’ll definitely want to check out my Sun-Dried Tomato Chicken Salad next!

This high‑protein jalapeño pineapple chicken salad recipe combines shredded chicken, sweet pineapple, crunchy celery, and spicy jalapeño for the ultimate sweet‑and‑spicy meal‑prep lunch.

A creamy dressing made with Greek yogurt, avocado oil mayo, lime juice, and dijon mustard keeps it light, healthy, and packed with protein.

It’s the perfect healthy chicken salad for summer, easy lunches, or quick grab‑and‑go meals.

Enjoy it in wraps, sandwiches, lettuce cups, or as a high‑protein snack straight from the fridge.

Why You’ll Love It

• High‑protein — Greek yogurt + chicken = a macro‑friendly lunch that actually keeps you full.
• Sweet & spicy flavor — pineapple + jalapeño is the combo you didn’t know you needed.
• Meal‑prep friendly — stays fresh for 3–4 days and tastes even better the next day.
• Lightened‑up dressing — creamy without being heavy thanks to Greek yogurt and avocado oil mayo.
• Versatile — serve it in sandwiches, lettuce cups, wraps, or with crackers.
• Summer‑ready — refreshing, bright, and perfect for warm weather meals.

Key Ingredients

2 cups shredded chicken breast
1 cup diced pineapple
1/2 cup diced celery
1/4 cup diced jalapeno
1/4 cup slivered almonds
2 tbsp diced red onion
2 tbsp cilantro, chopped
1/2 cup plain greek yogurt
2 tbsp avocado oil mayo
1 tbsp lime juice
1 minced garlic clove
1 tsp dijon mustard
1/2 tsp sea salt

Process

For easy shredded chicken take 1 lb chicken breast, season with olive oil, salt, pepper, garlic, and onion powder, and bake at 400F for 25 minutes, or until internal temp reaches 165F
Use two forks, or an electric mixer to shred your chicken
Mix yogurt dressing ingredients together- yogurt, mayo, lime juice, garlic, dijon, salt and pepper
In a large bowl combine all remaining ingredients, and then toss with your dressing
Enjoy on toasted sourdough, with crackers, or in lettuce boats
Store leftovers in an airtight container in the fridge for up to 4 days

I love how easy it to just add all of the ingredients to a bowl, mix, and enjoy!

FAQ

Can I make this chicken salad ahead of time?

Yes — it stores well for 3–4 days in an airtight container. The flavors get even better as it chills.

Can I use canned pineapple?

Absolutely. Just drain it well so the dressing stays thick and creamy.

How spicy is this chicken salad?

It has a mild kick. For more heat, keep the jalapeño seeds in. For less, remove them or use half.

Can I make this dairy‑free?

Yes — swap the Greek yogurt for a thick dairy‑free yogurt or use all avocado oil mayo.

What’s the best way to serve it?

Lettuce cups, sourdough toast, wraps, rice cakes, or scooped with crackers.

High‑Protein Jalapeño Pineapple Chicken Salad (Sweet, Spicy & Meal‑Prep Friendly)

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Servings:

Ingredients

2 cups shredded chicken breast
1 cup diced pineapple
1/2 cup diced celery
1/4 cup diced jalapeno
1/4 cup slivered almonds
2 tbsp diced red onion
2 tbsp cilantro chopped
1/2 cup plain greek yogurt
2 tbsp avocado oil mayo
1 tbsp lime juice
1 minced garlic clove
1 tsp dijon mustard
1/2 tsp sea salt
1/4 tsp pepper

Instructions

For easy shredded chicken take 1 lb chicken breast, season with olive oil, salt, pepper, garlic, and onion powder, and bake at 400F for 25 minutes, or until internal temp reaches 165F
Use two forks, or an electric mixer to shred your chicken
Mix yogurt dressing ingredients together- yogurt, mayo, lime juice, garlic, dijon, salt and pepper
In a large bowl combine all remaining ingredients, and then toss with your dressing
Enjoy on toasted sourdough, with crackers, or in lettuce boats
Store leftovers in an airtight container in the fridge for up to 4 days