This pineapple chicken salad is not your typical green salad, it has a tropical vibe and is loaded with flavour! Plus it’s paleo, whole 30, and AIP compliant.
You didn’t think I’d post the pineapple salad dressing without a salad recipe to go with it, did you?
This is definitely going to be my go-to summer salad this year. Seems I have a favourite salad each summer. One year it was my cucumber peach salad, another was my marinated vegetable salad, but this year, I’m thinking it’s going to be this one.
I’m all about the pineapple lately. I’m not sure why but it’s been a craving, it’s just SO refreshing! And did you know pineapple contains bromelain, an enzyme that can help aid digestion and also has anti-inflammatory benefits? Woot Woot! Gotta love craving healthy good-for-you food!
But pineapple isn’t the only flavourful ingredient in this salad…
What you need to make this Pineapple Chicken Salad
I like using grilled chicken breast on this salad (mainly because hubby does the grilling 😉 but you can top it with baked chicken or even leftover roasted chicken!
Really any lettuce would work but I like using leaf lettuce in this salad. I just think it works well with the other ingredients.
Love me some refreshing cooling cucumber and it goes well with the pineapple in this salad!
Red onion for some extra flavour!
You can use either fresh or canned pineapple. Obviously, fresh will provide more healthy benefits, but canned works as well. I’ve made the salad with both and both ways are delicious!
You can get away with omitting cilantro if you’re a part of the ‘I hate cilantro’ group. But I’m definitely a cilantro an so I add it in!
Pineapple Salad Dressing
This dressing is a breeze to make with just coconut milk, pineapple, apple cider vinegar, and salt. You can use it right away or make it extra creamy by refrigerating it for an hour or so before using.
This pineapple chicken salad is not your typical green salad, it has a tropical vibe and is loaded with flavour! Plus it's paleo, whole 30, and AIP compliant.
- 2 skinless boneless chicken breast, grilled or baked
- 3 cups leaf lettuce, chopped
- 1/2 cup cucumber, chopped
- 1/3 cup red onion, thinly sliced
- 1/2 cup pineapple chunks, fresh or canned
- 1/4 cup cilantro
- 1/3 cup pineapple dressing
- In a large salad bowl, combine lettuce, cucumber, red onion, pineapple, and cilantro.
- Pour pineapple dressing over salad and toss gently to coat.
- Slice or chop grilled chicken breasts.
- Place salad on serving plates. Arrange sliced grilled chicken breast on top of the salad, on each serving.