Chicken Pineapple Salad (Printable Version)
A colorful bowlful of shredded chicken, crispy cabbage, and sweet pineapple dressed in a tangy pineapple juice mixture – it’s like sunshine on a plate.
# Ingredients:
→ Slaw Mix
01 -
2 cups shredded chicken (grilled or rotisserie is perfect)
02 -
1 cup shredded red cabbage
03 -
3 cups green cabbage, shredded
04 -
1/2 red bell pepper, sliced thin
05 -
1 cup pineapple chunks (drained if canned, fresh works too)
06 -
1/4 cup thinly sliced red onion
07 -
1/4 cup fresh cilantro, chopped (use if you like it)
08 -
1/4 cup chopped almonds or cashews (optional, for crunch)
→ Pineapple Dressing
09 -
1/2 cup pineapple juice (choose fresh or canned)
10 -
2 tablespoons apple cider vinegar or rice vinegar
11 -
1 tablespoon honey or maple syrup
12 -
1 teaspoon Dijon mustard
13 -
1 tablespoon olive oil
14 -
Add a pinch of salt and pepper to taste
# Steps:
01 -
Mix pineapple juice, vinegar, honey, olive oil, mustard, salt, and pepper in a small jar or bowl. Stir until smooth, then set aside.
02 -
In a big bowl, toss together chicken, red and green cabbage, pineapple, bell pepper, onion, and cilantro.
03 -
Drizzle the dressing over the slaw and mix gently so everything is coated evenly.
04 -
Sprinkle nuts on top if you like, and serve right away or let it chill for 30 minutes to bring out the flavors.
# Notes:
01 -
For a spicy kick, add sriracha or a dash of chili flakes to the dressing.
02 -
Keeps well in the fridge, making it great for prepping meals.
03 -
Consider tossing in shredded carrots or mango to up the tropical vibes.