Tropical Pina Colada Chicken Salad

• 2 cups diced chicken
• ½ cup pineapple chunks
• 1 dragonfruit
• ¼ cup unsweetened shredded coconut
• ¼ cup macadamia nuts
• ½ cup plain nonfat Greek yogurt
• 2 tablespoons honey
• 2 tablespoons pineapple juice
• Juice of 1 lime
• ⅛ teaspoon coconut extract

1. Remove the skin from the rotisserie chicken, discard any cartilage or bones, and shred the meat into bite-sized pieces. Set aside.
2. In a large bowl, whisk together the plain Greek yogurt, light mayonnaise, honey, pineapple juice, coconut extract (if using), and the juice of ½ lime until smooth and creamy.
3. Drain the pineapple chunks well. Dice the dragon fruit into bite-sized pieces.
4. Add the shredded chicken, pineapple, and dragon fruit to the bowl with the dressing. Gently fold everything together until evenly coated.
5. Stir in the chopped macadamia nuts and unsweetened shredded coconut until just combined.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Serve chilled on its own, over greens, in a wrap, or with crackers.

Enjoy!