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This Polynesian Chicken Salad is a refreshing light lunch or dinner, especially during hot summer months.

You can also used canned chicken to save time not have to heat up your kitchen at all while cooking. Or buy one of those rotisserie chickens at the grocery store.

You can substitute the Greek Yogurt with sour cream as well.

This recipe is also good in a salad, especially on some sliced croissants.

LEARN TO MAKE THIS ON OUR LIVE YOUTUBE VIDEO HERE (along with Strawberry Spinach Salad, Raspberry Vinaigrette, and Cinnamon Glazed Pecans)

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 10 Minutes
Total Time: 10 Minutes
Servings: 4

Ingredients:

  • 2 cups (8 oz) cooked chicken breast, diced
  • 3/4 cup pineapple chunks, drained
  • 1/2 cup celery, diced
  • 1/4 cup slivered almonds, toasted
  • 4 green onions, sliced
  • 1/4 cup plain non-fat Greek yogurt
  • 1/4 cup mayonnaise
  • pinch of salt
  • Romaine lettuce leaves

Instructions:

  1. Combine chicken, pineapple, celery, almonds, and onions; set aside.

  2. Blend together yogurt, mayonnaise, and salt; stir into chicken mixture. Serve on a bed of lettuce. Garnish with additional pineapple chunks.

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