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Chicken-and-Pineapple Salad

Recipe information

  • Yield

    serves 4 or 5. serving size: 2 heaping tablespoons.

Ingredients

2 cooked, skinned chicken breast halves (about 2 pounds)
4 slices ripe pineapple
1/2 cup rice vinegar or white wine vinegar
2 tablespoons sugar (1/2 cup if using wine vinegar)
1/4 cup mayonnaise
Fresh mint, chopped
Lettuce leaves, crisped by soaking in ice water
1/2 cup cashew nuts, broken, toasted (optional)

Preparation

  1. Step 1

    Dice the chicken and pineapple into large pieces.

    Step 2

    Stir the vinegar, sugar, and mayonnaise together in a large bowl until the sugar is dissolved. Add the chicken and pineapple.

    Step 3

    Add the mint to taste and stir well. Serve atop lettuce leaves and sprinkle cashews over the salad, if desired.

Great Food, All Day Long
TagsSaladChicken BreastChickenPoultryPineappleFruitCashewNutMainLunchDinnerGluten FreeDairy FreeCookbooks
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