Pineapple Chicken Salad

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 Servings
Calories: 451kcal

Ingredients

  • 3/4 Lb Chicken breast boneless skinless
  • 1/2 cup Pineapple peeled and diced small, plus a half moon slice to grill if desired
  • 1/2 cup Celery Diced small
  • 2 tbsp Red onion Diced small
  • 4 tbsp Mayonnaise
  • 6 cups Spring mix
  • 2 tsp Extra-virgin olive oil
  • 1 tsp Red wine vinegar
  • 1 cup Watermelon Radish peeled and sliced thin into half moons
  • 1/3 cup Sliced almonds
  • 1/4 cup Parmesan cheese shaved
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Instructions

  • In a pot of simmering water cook the chicken to an internal temperature of 165°. Remove from water and chop into bite-sized pieces. Refrigerate to cool completely.
  • *Optional: Heat a grill pan or grill on medium heat. Once very hot, grill the pineapple to get deep char marks then flip over and do the same to the other side. Set aside to cool before using.
  • Once the chicken is cooled, combine chicken, pineapple, celery, onion, mayo in a bowl and mix thoroughly. Season well with salt and pepper to your desired taste.
  • Lightly toss the lettuce with oil and vinegar.
  • Scoop the chicken salad over a bed of lettuce. Top with watermelon radish, almonds, and shaved parmesan. Garnish with grilled pineapple if desired.

Notes

Pro Tip: Purchase a container of pre cut pineapple instead of having to purchase a whole one if desired.

Nutrition

Calories: 451kcal | Carbohydrates: 23g | Protein: 35g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 106mg | Sodium: 615mg | Potassium: 807mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5684IU | Vitamin C: 22mg | Calcium: 267mg | Iron: 2mg

Pineapple Chicken Salad

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 451 kcal

Ingredients
 
 

  • 3/4 Lb Chicken breast boneless skinless
  • 1/2 cup Pineapple peeled and diced small, plus a half moon slice to grill if desired
  • 1/2 cup Celery Diced small
  • 2 tbsp Red onion Diced small
  • 4 tbsp Mayonnaise
  • 6 cups Spring mix
  • 2 tsp Extra-virgin olive oil
  • 1 tsp Red wine vinegar
  • 1 cup Watermelon Radish peeled and sliced thin into half moons
  • 1/3 cup Sliced almonds
  • 1/4 cup Parmesan cheese shaved

Instructions
 

  • In a pot of simmering water cook the chicken to an internal temperature of 165°. Remove from water and chop into bite-sized pieces. Refrigerate to cool completely.
  • *Optional: Heat a grill pan or grill on medium heat. Once very hot, grill the pineapple to get deep char marks then flip over and do the same to the other side. Set aside to cool before using.
  • Once the chicken is cooled, combine chicken, pineapple, celery, onion, mayo in a bowl and mix thoroughly. Season well with salt and pepper to your desired taste.
  • Lightly toss the lettuce with oil and vinegar.
  • Scoop the chicken salad over a bed of lettuce. Top with watermelon radish, almonds, and shaved parmesan. Garnish with grilled pineapple if desired.

Notes

Pro Tip: Purchase a container of pre cut pineapple instead of having to purchase a whole one if desired.

Nutrition

Calories: 451kcalCarbohydrates: 23gProtein: 35gFat: 24gSaturated Fat: 8gCholesterol: 106mgSodium: 615mgPotassium: 807mgFiber: 3gSugar: 6gVitamin A: 5684IUVitamin C: 22mgCalcium: 267mgIron: 2mg
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