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Picnic Pineapple Chicken Salad

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  • 6 cups rotisserie chicken, skinned and deboned, cut into bite size pieces
  • 2 cups crushed pineapple, drained
  • 2 cups green grapes, halved
  • 2 cups scallions, chopped
  • 2 cups celery, diced
  • 1/2 cup sliced almonds, toasted
  • 1 cup light sour cream
  • 1/2 cup light mayonnaise (or FAGE® 2% Greek Yogurt)
  • 1/4 cup less sodium soy sauce
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. garlic powder
  • 1 tsp. pepper
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh dill, chopped
  • 1/4 tsp. salt (or to taste)
  • Dill sprigs for garnish (optional)
  • 3 cups watercress or field greens (optional)

You can use grilled chicken (with your marinade of choice) instead of rotisserie chicken.


  1. Add chicken, pineapple, grapes, half the scallions, celery and almonds to a large bowl. Stir to combine. Set aside.
  2. In a separate bowl mix together remaining ingredients (sour cream, mayonnaise, soy sauce, Worcestershire sauce, garlic powder, pepper, lemon juice, dill and salt).
  3. Add ingredients to one bowl and stir to combine.
  4. Cover and refrigerate for one hour. Top with remaining scallions.
  5. Serve on a bed of greens or watercress and garnish with dill sprigs. Leftovers can be frozen for up to one month.

Nutritional Analysis
Serves: 26 | Serving Size: ½ cup

Calories: 104
Sodium: 268 mg
Fat: 4 g
Carbohydrates: 10 g
Saturated Fat: 1 g
Protein: 8 g
Cholesterol: 46 mg
Fiber: 3 g

Recipe provided by Cooper Clinic Nutrition