asian chicken and pineapple salad
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.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1 cup cut-up rotisserie chicken or chicken breast
- 1 cup pea pods, trimmed and blanched
- 3 ounces linguini, cooked and cooled
- 1/4 cup sweet onion, minced
- 1 cup pineapple, cut up
- 1 tablespoon cashews
- cilantro, to garnish
- DRESSING
- 1/2 cup mayonnaise, light
- 1/4 teaspoon chili oil (optional)
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1/2 tablespoon rice vinegar
- garlic salt, to taste
How To Make asian chicken and pineapple salad
-
Step 1Cook 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.
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Step 2Make the dressing. If too thick, add more vinegar. Set aside. Season to taste with a little garlic salt, if desired.
-
Step 3Cut up chicken, onions, pineapple. Cut pea pods diagonally. Mix together in serving bowl along with pasta. Stir in dressing.
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Step 4Sprinkle some cashews and cilantro on top to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Category:
Chicken Salads
Ingredient:
Pasta
Diet:
Low Fat
Method:
Stove Top
Keyword:
#main dish salad
Keyword:
#Pea Pods
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