Island-Inspired Chicken Salad
This bright, island-inspired chicken salad features charred sweet pineapple, juicy grilled chicken, and a citrusy lime dressing for a refreshing meal any time of year.
Ingredients
Salad Base
- 2 cups chopped greens (lettuce, baby spinach, or mixed greens)
- 1 cup grilled chicken, diced (about one medium chicken breast) Rotisserie or leftover grilled chicken can be used.
- 1 cup fresh pineapple, diced Remove excess juice to avoid sogginess.
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion, thinly sliced Thinly slice and rinse under cold water to mellow flavor if desired.
- 1/4 cup chopped cilantro
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lime juice (fresh is best) Substitute lemon if needed.
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Preheat grill or skillet to medium-high.
- Season chicken lightly with salt and pepper and grill until internal temperature reaches 165°F (74°C). Rest for 5 minutes, then dice into bite-sized pieces.
- Chop the greens, dice pineapple and red bell pepper, thinly slice red onion, and chop cilantro.
Make Dressing
- In a small bowl, whisk together olive oil, lime juice, and a pinch of salt and pepper until emulsified.
Combine Salad
- In a large bowl, add greens, diced chicken, pineapple, bell pepper, red onion, and cilantro.
- Pour dressing over salad and toss gently until everything is evenly coated.
Serve
- Taste and adjust seasoning, then serve immediately.
Notes
Best eaten immediately as the greens will wilt and the pineapple releases juice. Separate dressing for make-ahead option. Avoid freezing the assembled salad.