Healthy Chicken Pineapple Salad
I tend to name any dish that has pineapple in it as “Hawaiian,” although in fairness to my home country, pineapple has also been a traditional produce in this southern part of the Philippine islands. So let’s just call this dish a healthy chicken pineapple salad. Why healthy you might ask. It’s because of the dressing, I used low-fat Greek yogurt instead of regular mayonnaise. Alternatively, you can also use tofu-based vegenaise. Either way, I am sure you will enjoy this salad recipe without any trace of guilt, if you happen to be on a diet.
4 medium pieces boneless and skinless chicken breast
1 cup pineapple chunks
1 cup chopped celery
1/2 cup chopped walnuts
5 oz Chobani low-fat Greek yogurt
1 oz raisins
Salt and pepper to taste
In a medium pan, place chicken breasts and add 2-3 cups water. Add salt and pepper to taste. Bring to a boil. Reduce to medium heat and simmer until chicken breasts are fully cooked. Remove from heat and drain, reserving the broth for soup if desired. Slice th chicken breasts into small chunks. In a large bowl, combine chicken, pineapple, celery, raisins and walnuts. Add salt and pepper to taste. Add yogurt and mix thoroughly. Cover bowl with a plastic wrap and refrigerate for at at least an hour until ready to serve.