Pineapple Greek Yogurt Chicken Salad

• 1 teaspoon Salt-free Onion & Herb Seasoning (optional)
• 2 whole Boneless, Skinless Chicken Breasts
• 1/3 cups Canned Crushed Pineapple
• 2 slices Yellow Onion, Chopped
• 6 leaves Fresh Mint, Chopped
• 1 sprig Flat-leaf Parsley, Chopped
• 2 dashes Salt
• 1 dash Black Pepper
• 1/4 cups 0% Plain Greek Yogurt
• 14 whole Green Grapes, Halved Or Quartered If Larger
• 1/2 whole Avocado, Cut Into 1/4-inch Cubes

1. Preheat oven to 350u0b0F.
2. Sprinkle herb seasoning evenly on chicken breasts. Bake chicken at 350u0b0F for about 25 minutes, or until done to your liking.
3. When chicken is done, cut each breast in half and place in a food processor. Pulse chicken slowly (so as not to puree it) a few times until the chicken appears to be shredded. If you do not have a food processor, shred chicken by hand or cube it.
4. Dump chicken into a medium-sized mixing bowl. Add pineapple, onion, mint, parsley, salt, and pepper. Mix until combined. Add Greek yogurt and mix until wel incorporated. Carefully fold in grapes and avocado.
5. Serve warm in lettuce cups, or chill in the refrigerator before serving. Enjoy!

salt, chicken breasts, pineapple, yellow onion, parsley, salt, black pepper, ubc, green grapes, avocado

Taken from tastykitchen.com/recipes/salads/pineapple-greek-yogurt-chicken-salad/ (may not work)