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

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Servings: 4

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