Pineapple and Chicken Salad


Prep time: 20 Minutes

Total time: 20 Minutes

Yield: Serves 6


  • 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
  • 4 boneless skinless chicken breast halves


  1. 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.
  2. Just before serving, toss chicken mixture with pineapple and dressing (do not let stand). Season with salt and pepper.
  3. Poached Chicken: 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.

Nutrition Info

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