Pineapple Crunchy Chicken Spinach Salad

By Barbara Day, M.S., R.D., C.N.

Here’s a summertime salad that can be used as a salad or can be made into a delicious sandwich. You can also add more vegetables like tomatoes or more fruit like grapes if you want.

Nutritional Information Per Serving:  262 calories, 22 grams protein, 13 grams of fat,  15 grams of CHO, 3 grams dietary fiber, 227 mg sodium.

Preparation Time: 10 minutes

Serves:  4


  • 2 cups cooked chicken breast, cubed
  • ¾ cup pineapple chunks, drained
  • ½ cup celery, diced
  • ½ cup slivered almonds, toasted
  • 4 green  onions, sliced
  • ½ cup plain nonfat yogurt
  • ½ cup reduced fat mayonnaise
  • 4 cups baby leaves spinach


Mix chicken, pineapple, celery, almonds and onion and set aside. Blend yogurt and mayonnaise well and stir into chicken mixture.  Serve over spinach leaves.

Shopping List

  • chicken breast
  • pineapple chunks
  • celery
  • slivered almonds
  • 4 green  onions
  • plain nonfat yogurt
  • reduced fat mayonnaise
  • baby leaves spinach

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Barbara Day, M.S., R.D., C.N., is a registered dietitian with a Master’s Degree in clinical nutrition.  The former publisher of Kentuckiana HealthFitness Magazine, Kentuckiana Healthy Woman magazine and radio show host of Health News You Can Use, Barbara has over 30 years of experience in promoting healthy lifestyles to consumers.  Barbara worked as Nutrition Consultant to the Navy SEALs (8 years) and the University of Louisville Athletic Department (10 years). Barbara has private practice, DayByDay Nutrition,, where she counsels clients on weight loss, cholesterol management, performance nutrition and an array of other medical issues.  Visit Barbara’s new website which is an on-line health & wellness magazine, Barbara writes nutrition and health columns for as well as a weekly nutrition column for the Southeast Outlook. She also designs and presents employee wellness programs to small and large businesses. Barbara is a runner, cyclist, hiker and a mother and grandmother to 13 grandchildren.    




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