Under 30 Minutes

Chicken and Pineapple Salad

  • Prep:
  • Total Time:
  • Servings: 6
Chicken and Pineapple Salad

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.


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