In a medium bowl mix together the chicken, pineapple, pecans, celery, red onion, and cilantro.
In a small bowl, whisk together the mayonnaise, yogurt, honey, Dijon mustard, lemon juice, salt, and black pepper. Pour this mixture over the chicken saladand stir gently unitl combined.
Refrigerate until ready to serve, we like this cold, so we make an hour ahead of time.
Serve and enjoy!
Notes
If you have leftovers, just store them in a small bowl or airtight container. Store the salad recipe in the fridge and keep it chilled. For best results, eat this delicious recipe within 2-3 days.
Canned pineapple is the star of the show typically, but change it up! You can easily mix in some dried cranberries, mandarin oranges, or sliced red grapes as well. While you're changing up the fruits, you can also change up some other ingredients as well. Add sliced almonds, chop and add macadamia nuts, or even add some water chestnuts as well.
This salad recipe can easily be enjoyed as is, but the flavor of the pineapple would pair well with rice or even a quinoa recipe.