Lightened up Pineapple chicken salad

Good morning! So, the hubs and I have really been missing Waco (sic’em Bears) and college in general lately, which is what inspired today’s post!

If you’re from Waco or went to Baylor University, then you know the greatness that is Elite. My college roomie and I used to go weekly it seems like and we would always get the same dish: pineapple chicken salad. (side note: I looked up the menu today and didn’t see this item on the menu…guess that shows how old I am…) Anyway, with Waco on my mind and summer on the horizon, I thought I’d try and recreate a healthier version of this tasty dish!

Recipe:

2 C skinless, boneless chicken breasts
one pineapple (this dish makes enough for 2, so get more pineapples if you’re making for more than 2)
1/4 C fat free sour cream
1 T greek yogurt
2 T chopped green onions
1/2 C chopped celery
2 T chopped cashews
1/4 tsp curry powder

Now, let’s get down to business. First, cook your chicken breasts. OR, if you’re like me and are all about “easy” and “fast,” then you can always buy an oven roasted chicken from your local grocery store. That’s what I did this time and the great thing about this route is you just reheat it in the oven or microwave AND you will have a lot of leftover meat that you can use for another dish or use later in the week.

Combine your sour cream, greek yogurt and curry powder. Greek yogurt is a great substitute for mayo and to be honest, my husband didn’t even notice. 😉

Mix your green onions, celery, cashews, and chicken together. Then, add them to your sauce mixture.

Cut your pineapple in half. Carve out enough pineapple to make a bowl for your chicken salad. You can either add your pineapple chunks to your chicken salad or leave them out – up to you!