Ingredients
For the Salad:
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3 cups cooked and shredded or diced chicken breast (rotisserie or grilled)
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1 cup diced pineapple (fresh or canned in juice, not syrup)
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1/2 cup diced mango or papaya (optional)
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1/2 cup sliced or slivered almonds or macadamia nuts
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1/2 cup shredded or flaked unsweetened coconut
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1/2 cup diced celery
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1/4 cup thinly sliced green onions
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Salt and black pepper, to taste
For the Dressing:
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1/2 cup mayonnaise
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1/4 cup coconut milk or pineapple juice
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2 tablespoons lime or lemon juice
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1 teaspoon honey or agave nectar
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1/2 teaspoon ground ginger or 1 teaspoon freshly grated ginger
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1/4 teaspoon ground coriander
Instructions
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Cook and shred or dice the chicken breast.
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Drain and dice the pineapple and mango (if using).
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Roughly chop the nuts and slice the green onions.
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In a small bowl, whisk together the mayonnaise, coconut milk or pineapple juice, lime or lemon juice, honey or agave nectar, ginger, coriander, salt, and pepper. Adjust seasoning to taste.
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In a large mixing bowl, combine the chicken, pineapple, mango (if using), nuts, coconut, celery, and green onions.
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Pour the dressing over the salad mixture.
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Gently toss until everything is evenly coated.
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Cover and refrigerate for at least one hour before serving.
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Stir before serving and adjust seasoning if needed.
Notes
You can customize this salad by adding or omitting ingredients like mango or papaya based on your preference. Adjust the dressing to suit your taste for sweetness or tanginess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes