Everyday Food . Recipes . Pineapple and Chicken Salad | PBS



	ingredients
	Pineapple Chicken Salad: 2 tablespoons Dijon mustard 1 tablespoon olive oil 1/4 cup fresh lime juice 12 ounces shredded poached or store-bought roasted chicken (about 3 cups), recipe follows 1 small head (1 1/2 pounds) napa cabbage, halved lengthwise and finely shredded crosswise 4 plum tomatoes, thinly sliced lengthwise 4 scallions, thinly sliced (about 1/2 cup) 1/2 small pineapple, peeled, cored, quartered, and thinly sliced crosswise Coarse salt and ground pepper Poached Chicken: Coarse salt 4 boneless, skinless chicken breast halves

Pineapple and Chicken Salad

Serves 6 | Prep time: 20 minutes | Total time: 20 minutes

Pineapple Chicken Salad:

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.

Poached Chicken:(makes 3 to 4 cups)

In a large skillet, bring 1 inch salted water to a boil. Add chicken, cover, and reduce heat to medium-low. Cook 5 minutes; remove from heat. Let steam until cooked through, 10 to 15 minutes.

Per serving: 174 calories; 5.9 grams fat; 4.9 grams protein; 20.2 grams carbohydrates; 2.9 grams fiber