Asian Chicken and Pineapple Salad

Carolyn Haas


Asian inspired flavors are a nice complement to left-over chicken. Adding pineapple brought a level of coolness to a luncheon salad competing with the summer heat. I put it together early in the morning when it was a little cooler, over night would work, too.


☆☆☆☆☆ 0 votes

10 Min
10 Min
Stove Top


  • 1 c
    cut-up rotisserie chicken or chicken breast
  • 1 c
    pea pods, trimmed and blanched
  • 3 oz
    linguini, cooked and cooled
  • 1/4 c
    sweet onion, minced
  • 1 c
    pineapple, cut up
  • 1 Tbsp
  • ·
    cilantro, to garnish

  • 1/2 c
    mayonnaise, light
  • 1/4 tsp
    chili oil (optional)
  • 1 tsp
    sesame oil
  • 1 tsp
    soy sauce
  • 1/2 Tbsp
    rice vinegar
  • ·
    garlic salt, to taste

How to Make Asian Chicken and Pineapple Salad


  1. Cook pasta in bottom of pot while blanching the pea pods in strainer set on top. Remove and cool when peas are tender crisp. Finish cooking pasta, drain and rinse in cold water.
  2. Make the dressing. If too thick, add more vinegar. Set aside. Season to taste with a little garlic salt, if desired.
  3. Cut up chicken, onions, pineapple. Cut pea pods diagonally. Mix together in serving bowl along with pasta. Stir in dressing.
  4. Sprinkle some cashews and cilantro on top to serve.

Printable Recipe Card

About Asian Chicken and Pineapple Salad

Course/Dish: Chicken Salads
Main Ingredient: Pasta
Regional Style: Asian
Dietary Needs: Low Fat

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