Pineapple Cashew Chicken Salad

6 servings


2-12 ½ oz. cans cooked chicken (I used Costco’s Kirkland brand)
1-6 oz. container plain Greek yogurt
¼ C mango habanero marinade dressing (I use Mango People brand)
Dash sesame oil
¼ C mayonnaise
1 t kosher salt to taste
1 t fresh grated ginger
½ t coriander powder
½ C cashews, chopped or whole
¼ C small white sweet onion, sliced very thinly
2 C fresh pineapple cut into small chunks
Handful fresh parsley, about 1/3 C chopped


  • Drain chicken, and rough chop the chunks so there’s no large pieces, and place in a large bowl. Add the sliced pineapple, onion, and cashews.
  • In another bowl combine the yogurt, habanero dressing, fresh ginger, salt, coriander, mayonnaise and the parsley. Combine very well. Pour over the chicken and stir until combined. Serve!
  • This recipe utilized canned chicken which we rotate from our stash of emergency food storage. You can and should use fresh cooked chicken but this was very fresh tasting and I purposely used the ginger and yogurt to bring a fresh tang to an otherwise bland product. Just watch your sodium intake. Each serving of this chicken per the package is 270 milligrams of sodium.

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