Pineapple Cashew Chicken Salad With Greek Yogurt

by Ann on November 8, 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. 

{ 7 comments… read them below or add one }

1 monicajane November 8, 2009 at 2:06 pm

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 cinnamonquill November 8, 2009 at 5:18 pm

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

3 cinnamonquill November 8, 2009 at 5:19 pm

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 Ann November 8, 2009 at 8:38 pm

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:)

5 ingrid November 12, 2009 at 3:09 pm

Now thatlooks good and refreshing!

Can I sub a different spice for the curry? I don’t have it and am not certain about it.

6 Ann November 12, 2009 at 4:18 pm

I’ll bet a little garlic, cinnamon and nutmmeg would be good! I love curry - but like to use it in cold dishes so that it doesn’t stink up my house!!!

7 Stacy November 17, 2009 at 7:47 pm

What a great combination of flavors! And I am loving anything with cashews!

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