This chicken and pineapple salad is bright, creamy and wonderfully satisfying: juicy seared chicken, sweet pineapple, grated cheese and hard-boiled eggs come together in a light garlic yogurt dressing. It is high in protein, quick to assemble and perfect for lunch or a light dinner. For more chicken salads, try our Chicken Salad Stuffed Avocados and Light Chicken Salad with Mustard Dressing.
Ingredients
- 1 chicken breast fillet
- 150 g (1 cup) pineapple chunks, fresh or canned
- 2 tbsp Greek yogurt
- 80 g (1 cup) grated hard cheese
- 2 garlic cloves
- Salt and black pepper to taste
- 4 hard-boiled eggs
- 1 lemon wedge
Instructions
- Butterfly the chicken breast into two flat pieces. Season with salt and pepper and sear in olive oil over medium-high heat, about 4 minutes per side, until juicy and cooked through.
- For the dressing, grate the garlic into the Greek yogurt, add salt, pepper, and a squeeze of lemon. Mix well.
- Dice the chicken and eggs. Combine with the grated cheese, pineapple chunks, and dressing. Toss and serve.
Tips
- Butterfly the chicken evenly so it cooks in about 4 minutes per side without drying out.
- Drain canned pineapple well so the dressing stays creamy and the salad does not turn watery.
- For more yogurt dressing ideas, see the recipes at Serious Eats.
Nutrition (per 100 g): 105.5 kcal | Protein 12.2 g | Fat 3.3 g | Carbs 6.2 g