Mediterranean Creamy Pineapple Chicken Salad
This Mediterranean-inspired chicken salad is refreshing, creamy, and full of vibrant flavors. Juicy chicken is paired with sweet pineapple, crisp vegetables, and a light, tangy dressing that balances richness with a hint of brightness. It works beautifully as a main dish, side salad, or even as a filling for sandwiches and wraps. It’s simple enough for lunch yet elegant enough for entertaining.
Total Time: 35–40 minutes (including chicken cooking/marinating)
Servings: 4
Ingredients
For the Chicken Marinade (if grilling chicken):
2 boneless, skinless chicken breasts
2 tbsp soy sauce
1 tbsp honey
1 tbsp olive oil
Juice of 1 lime
2 garlic cloves, minced
½ tsp ground black pepper
For the Salad Base:
2 cups cooked chicken (grilled, shredded, or diced)
1 cup fresh pineapple, peeled, cored, and diced (or sliced rings)
4 cups mixed leafy greens (romaine, green leaf, or spring mix)
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced or finely chopped
Optional: ½ cup shredded carrots, ½ cup diced celery, ¼ cup chopped nuts (almonds or walnuts)
For the Creamy Dressing:
3 tbsp mayonnaise
2 tbsp Greek yogurt (optional, for lighter dressing)
1 tsp Dijon mustard (optional, for extra tang)
2 tbsp pineapple juice (fresh or from canned)
1 tbsp olive oil
1 tbsp apple cider vinegar (or lime juice)
1 tsp honey or sugar (to taste)
1 tbsp fresh herbs (parsley, dill, or cilantro), finely chopped
Salt & ground black pepper, to taste
Instructions
Marinate & Cook the Chicken (Optional but Recommended)
In a bowl, whisk together soy sauce, honey, olive oil, lime juice, garlic, and black pepper.
Add chicken breasts, coating well. Cover and refrigerate for at least 20 minutes (or up to 2 hours).
Grill chicken over medium heat 6–7 minutes per side, until cooked through (internal temp 165°F / 74°C). Let rest, then shred or dice.
(Skip this step if using pre-cooked chicken.)
Make the Dressing
In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, pineapple juice, olive oil, apple cider vinegar (or lime juice), and honey.
Stir in fresh herbs, then season with salt and black pepper to taste. Adjust sweetness or tanginess as needed.
Assemble the Salad
In a large salad bowl, layer mixed greens, pineapple, cherry tomatoes, red onion, and cooked chicken.
Toss gently with the creamy dressing until everything is well coated.
Top with optional carrots, celery, or chopped nuts for extra crunch.
Serve
Serve immediately as a main dish or chill for 15 minutes to let flavors meld.
Great on its own, in pita bread, or as a wrap filling.
Tips
Balance Sweetness: If your pineapple is very sweet, add a little extra vinegar or lime juice to balance the dressing.
Make Ahead: You can prepare the dressing and cooked chicken a day in advance. Combine just before serving so the greens stay crisp.
Texture Matters: Dice the pineapple into small chunks for even bites, and slice onions very thin so they don’t overpower.
Keep it Light: Swap half the mayo with Greek yogurt for a lighter yet still creamy dressing.
Serving Tip: Serve in lettuce cups or pita pockets for a portable, refreshing meal.
Variations
Protein Options: Substitute chicken with grilled shrimp, turkey, or even chickpeas for a vegetarian version.
Cheese Lovers: Add crumbled feta or goat cheese for tangy creaminess.
Extra Crunch: Toasted almonds, walnuts, or sunflower seeds add texture and nutty flavor.
Spicy Kick: Mix a pinch of cayenne or diced jalapeños into the dressing for heat.
Fruit Twist: Try adding diced mango, grapes, or apple alongside pineapple for a more fruit-forward salad.
Grain Bowl Style: Serve the salad over quinoa, bulgur, or couscous to turn it into a heartier Mediterranean-inspired bowl.
Q&A
Q: Can I use canned pineapple instead of fresh?
A: Yes. Just drain it well and use a little of the juice in the dressing. Fresh pineapple will give brighter flavor, but canned works fine.
Q: Can this be made ahead for meal prep?
A: Absolutely. Store the salad base and dressing separately. Mix just before serving to keep the greens crisp.
Q: What if I don’t like mayonnaise?
A: You can use all Greek yogurt for a lighter, tangier version. Avocado blended with lime juice is another creamy substitute.
Q: Is this salad good as leftovers?
A: It’s best fresh, but leftovers keep for about a day in the fridge. The greens will soften a bit, but the flavor holds.
Q: How can I make it vegetarian?
A: Swap the chicken for chickpeas, lentils, or grilled halloumi for a satisfying meat-free option.
Nutrition
(per serving, based on 4 servings)
Calories: ~380
Protein: ~28g
Fat: ~20g
Carbohydrates: ~24g
Fiber: ~3g
Sodium: ~480mg
(Values vary based on dressing amount, whether mayo or yogurt is used, and any optional add-ins.)
Conclusion
The Mediterranean Creamy Pineapple Chicken Salad is a fresh, satisfying dish that balances creamy richness with fruity brightness. The sweet pineapple pairs beautifully with tender chicken and crisp vegetables, while the tangy-herb dressing ties it all together. It’s versatile enough to serve on its own, in wraps, or as part of a bigger spread. Light yet filling, it’s a perfect warm-weather meal or year-round healthy option.