Chicken Salad with Pineapple-Lime Dressing Recipe
Because I’m an insane multi-tasker n the kitchen and I do a
lot of cooking on the weekends, I’ve started to bake and shred chicken breasts
on Saturday or Sundays. I let them cool and then shred and refrigerate them.
It’s become increasingly easy to then throw the chicken into paninis,
enchiladas, or salads.
Such was the case with this Everyday Food salad recipe.
[Side note: Can I just mention how thankful I am that I ripped out and saved so
many Everyday Food recipes over the years? I’ve mentioned how disappointed I am
that they’ve done away with the full-sized magazine but thankfully I have
several recipes in my folders that I still plan to make, keeping the Everyday
Food love alive!] Because the chicken was made ahead of time, this salad was
quick to come together on a weeknight.
Fresh pineapple brightens the dish and cashews provide just
the right amount of salty crunch! I didn’t have any cheese on hand, but it
just as easily pick up one of those pre-cooked rotisserie chickens and throw
that in here.
What’s your favorite use of shredded chicken?
One Year Ago: Cookies and Milk Baby ShowerTwo Years Ago: Double White Chocolate and Pretzel Peanut Butter Cookies with Sea SaltThree Years Ago: Peach PieChicken Salad with Pineapple-Lime Dressingfrom Everyday Food March 2011
Ingredients:
- -1 tsp lime zest
- -2 tbsp lime juice
- -2 tsp minced shallot
- -1 1/2 tbsp honey
- -1 tsp minced jalapeño pepper, stemmed and seeded
- -6 tbsp extra-virgin olive oil
- -coarse salt and ground pepper
- -1/4 cup finely chopped pineapple
- -3/4 lb argula
- -5 oz baby spinach
- -1/3 cup cashews, chopped
- -3/4 pound cooked chicken breast, shredded
Directions:
1. Whisk together lime zest, lime juice, shallot, honey, and jalapeño in a large bowl. Add oil and whisk until combined. Season with salt and pepper and stir in pineapple.
2. Add arugula, spinach, cashews, and chicken to the bowl. Toss until greens are coated with dressing. Serve immediately.