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Chicken and Pineapple Salad


Store-bought chicken, a lime-juice-mustard sauce, tomatoes, cabbage, and pineapple make this a colorful and delicious salad.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, March 2005


  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1/4 cup freshly squeezed lime juice
  • 12 ounces shredded and poached or store-bought roasted chicken (about 3 cups)
  • 1 small head napa cabbage (1 1/2 pounds), halved lengthwise and finely shredded crosswise
  • 4 plum tomatoes, thinly sliced lengthwise
  • 4 scallions (about 1/2 cup), thinly sliced
  • 1/2 small pineapple prepared, and thinly sliced crosswise
  • Salt and pepper


  1. In a small bowl, whisk together mustard, oil, and lime juice. In a large bowl, toss together chicken, cabbage, tomatoes, and scallions.

  2. Just before serving, toss chicken mixture with pineapple and dressing (do not let stand). Season with salt and pepper.

Cook's Notes

If you prefer to poach your own chicken, bring 1 inch of salted water to boil in a large skillet. Add 4 boneless, skinless chicken breast halves. Cover, set heat to medium low. Cook 5 minutes, remove from heat, then let steam until cooked through, 10 to 15 minutes.

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