Pineapple Chicken Salad (Gluten-Free, Dairy-Free Option)

This pineapple chicken salad is packed with flavor - with sweet pineapple mixed with tender chicken pieces, crunchy celery and crispy toasted pecans, it makes a great side or a light main that's still protein packed. Gluten-free and dairy-free too.

📝 Ingredients

• 10 ounces chicken breasts, cooked and cut into 1/2-inch cubes
• 4 rings canned pineapple, well drained and finely chopped
• 1 celery stalk, finely chopped
• 1/2 cup pecan halves
• 1/2 cup grated Gruyère cheese
• 2 tablespoons fresh parsley, chopped (for topping)
• 3 tablespoons mayonnaise
• 3 tablespoons Greek yogurt
• 1 teaspoon Dijon mustard
• 2 tablespoons lime juice
• 1/3 teaspoon salt
• 1/3 teaspoon black pepper

👨‍🍳 Instructions

1. 1Cook Chicken: If you haven’t already, cook the chicken breasts in lightly salted water with spices. Cool and cut into ½-inch cubes.
2. 2Toast pecans in a dry pan over medium heat until fragrant, stirring constantly (5 minutes). Let the toasted pecans cool before chopping them into fine pieces.
3. 3Combine Salad Ingredients: In a large bowl, combine chicken, pineapple, celery, Gruyère, pecans, and parsley.
4. 4Prepare Salad Dressing: In a separate bowl, whisk together all dressing ingredients (mayonnaise, unsweetened Greek yogurt, Dijon mustard, lime juice, salt and pepper) until smooth.
5. 5Pour Dressing Over Salad: Pour the dressing over the salad.
6. 6Mix well and refrigerate for 15 minutes. Stir again before serving. Garnish with extra parsley or pecans if desired.