Recipes Ingredients Meat & Poultry Chicken Chicken and Pineapple Salad 2.6 (23) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 27, 2020 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 6 Store-bought chicken, a lime-juice-mustard sauce, tomatoes, cabbage, and pineapple make this a colorful and delicious salad. Ingredients 2 tablespoons Dijon mustard 1 tablespoon olive oil ¼ cup freshly squeezed lime juice 12 ounces shredded and poached or store-bought roasted chicken (about 3 cups) 1 small head napa cabbage (1 ½ pounds), halved lengthwise and finely shredded crosswise 4 plum tomatoes, thinly sliced lengthwise 4 scallions (about ½ cup), thinly sliced ½ small pineapple prepared, and thinly sliced crosswise Salt and pepper Directions In a small bowl, whisk together mustard, oil, and lime juice. In a large bowl, toss together chicken, cabbage, tomatoes, and scallions. 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. Print