Now that you’ve got your ingredients ready, it’s time to make this delicious Hawaiian Chicken Salad! Here’s how you’ll do it:

1. Prepare the Chicken:
   If you haven’t already, cook your chicken. You can either grill or roast the chicken breasts until fully cooked, or use leftover chicken. Once cooked, shred or dice the chicken into bite-sized pieces.
2. Dice the Vegetables:
   While the chicken is cooling, dice your celery, red bell pepper, and red onion into small, uniform pieces. The smaller the pieces, the better they’ll blend into the salad, creating a more even texture.
3. Prepare the Pineapple:
   If you’re using fresh pineapple, peel and chop it into bite-sized chunks. If using canned pineapple, be sure to drain it well before adding it to the salad to avoid excess moisture. For a more intense pineapple flavor, you can use dried pineapple, chopped into small pieces.
4. Make the Dressing:
   In a medium-sized bowl, combine the mayonnaise, Greek yogurt (or sour cream), honey, Dijon mustard, and lemon juice. Whisk everything together until smooth and creamy. Season with salt and pepper to taste. If you prefer a tangier dressing, feel free to adjust the amount of Dijon mustard or lemon juice.
5. Combine the Salad Ingredients:
   In a large mixing bowl, add the shredded chicken, diced vegetables, and pineapple. If you’re adding almonds for extra crunch, toss them in as well.
6. Toss the Salad:
   Pour the dressing over the chicken and vegetable mixture and gently toss everything together until well-coated. Be careful not to over-mix; you want to keep that nice texture with the pineapple and chicken pieces.
7. Chill the Salad:
   Once everything is mixed together, cover the bowl with plastic wrap or a lid and refrigerate for about 10 minutes before serving. This chilling step helps the flavors meld together and makes the salad even more refreshing.