Recipes Ingredients Meat & Poultry Chicken Chicken and Pineapple Salad 2.6 (23) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 27, 2020 Print Rate It 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. Rate it Print