Description
A bright and refreshing salad featuring sweet pineapple, savory shredded chicken, and a glossy teriyaki dressing.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup fresh pineapple, diced
- 4 cups mixed salad greens
- 1/2 red bell pepper, sliced
- 1/2 cup shredded carrots
- 1/4 cup red onion, thinly sliced
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a large bowl, combine the shredded chicken, diced pineapple, salad greens, sliced red bell pepper, shredded carrots, and thinly sliced red onion. Make sure the pineapple is well drained so the salad does not get watery.
- In a small bowl, whisk together the teriyaki sauce and olive oil. Add a pinch of salt and pepper and taste. Adjust the balance—add a little more teriyaki for sweetness, or a squeeze of lime if you want brightness.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients. Use tongs to lift and fold so the greens stay crisp and the pineapple and chicken are evenly dressed.
- Serve the salad on plates or in a large serving bowl. Sprinkle chopped green onions on top for a fresh, oniony finish and a pop of color. Serve immediately for the best texture.
Notes
Use cold, ripe pineapple for the best sweet aroma and juicy texture. For tenderness, shred chicken with two forks after it’s cooled slightly. Pat pineapple dry on paper towels to keep the greens crisp.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 7g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1.5g
- Protein: 22g
- Cholesterol: 60mg