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Featuring delicious recipes made healthier and reviews to give you some new ideas, plus, some toddler food ideas.

Pineapple Cashew Chicken Salad With Greek Yogurt

Posted by Ann | Posted in All Recipes, Meal Recipes | Posted on 08-11-2009

Pineapple Cashew Chicken Salad With Greek Yogurt

One of my favorite salads my mom makes is a version of this one - I looked all over the place for a similar recipe but couldn’t find one- so I have no idea where it originated.  Anyway, I changed everything but think it’s interesting that I couldn’t find anything similar online!  That’s almost impossible nowadays!  This chicken salad is just awesome- it’s got lots of different flavors but remains fairly light yet filling.  When I get a craving for this stuff I’ll eat it all within a few days myself and never feel gross.  I love this stuff!  Everyone eats this differently, but I like to use TONS of cabbage per bowl and sprinkle with lots of shredded coconut and cashews.  For this version, I used both mayo and Greek yogurt.  I love the taste of mayonnaise, but not the nutrition facts!  I didn’t want to lose the mayonnaise flavor though so in this case, decided to keep it in. 


  • 2 cups chopped up chicken- I use rotisserie- my mom prefers chicken breasts boiled in broth
  • 1/4 cup mayo- I use organic Spectrum regular
  • 1/4 cup plain Greek yogut
  • 3/4-1 tsp curry, depending on if you’re sensitive to too much
  • 2/3 cup pineapple bits
  • 1/2 cup mandarin oranges
  • 1/4 cup finely chopped celery
  • 1-2 bananas
  • unsweetened coconut
  • cashews
  • shredded green cabbage - I buy the bag, but don’t get the kind mixed with carrots and red cabbage!


  • Mix Greek yogurt, mayo and curry
  • In a separate bowl, mix together chicken, pineapple, mandarin oranges and celery
  • Pour the yogurt mixture into the chicken mixture, reserving  a little to see if it’s all necessary.  Some people like more dressing on their salad than others.  Also, if you boil the chicken breasts, they’re likely to get drier and then you may need to add more yogurt mixture.
  • To serve, put desired amount of cabbage on bottom of bowls, top with chicken salad, and top that with some coconut, chopped banana and cashews. 
  • Don’t add the banana until serving time - or it will get brown and mushy.  I also don’t add the coconut or cashews until serving either but there won’t be nasty goo like with the banana if you accidentally add them or have leftovers!  I like to mix it all up and then eat it. 


  1. yummy…a dish truly worthy of your blogs name…sounds fantastic…

    I eat greek yogurt a lot…I think I’ll start using it for all sorts of dressings…

  2. I love how you change up old recipes to incorporate healthier (and even more tastier) ingredients. This looks gorgeous!

  3. Wow, did I just say ‘more tastier’? That’s worse than when I catch myself saying I’ve ‘boughten’ something. Seriously, who says that?!

  4. Ha ha!! Oh man - I believe boughten has slipped out of my mouth a time or two! My dad came over from Italy when he was a kid- so he’s a stickler for perfect language and I always hear it:)

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