Best 3 Asian Chicken And Pineapple Salad Recipes

Indulge in a delightful culinary journey with our Asian Chicken and Pineapple Salad, a symphony of flavors that tantalizes the taste buds. This refreshing and vibrant salad is a perfect blend of sweet, savory, and tangy notes, featuring succulent chicken, juicy pineapple, and a medley of colorful vegetables. Dressed in a light and tangy Asian-inspired dressing, this salad is a feast for the eyes and the palate. In addition to the main recipe, we also offer variations to suit different dietary preferences, including a vegetarian option with tofu and a gluten-free option with tamari sauce. Whether you're looking for a quick and easy weeknight meal or a flavorful dish to impress your guests, our Asian Chicken and Pineapple Salad is sure to satisfy.

Check out the recipes below so you can choose the best recipe for yourself!

PINEAPPLE CHINESE CHICKEN SALAD

Pineapple Chinese Chicken Salad image

This is another fruity salad we like to make. I dont remember where the recipe came from but we make it often in the summer time.

Provided by mommyoffour

Categories Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 1/4 ounce) can pineapple tidbits
6 cups shredded lettuce
2 cups cooked chicken
3 green onions, cut in 2 inch slices
1/4 cup fresh cilantro, stems removed
3 tablespoons vegetable oil
3 tablespoons vinegar
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons fresh ginger, minced
1/2 teaspoon dry mustard

Steps:

Drain pineapple reserving 2 T. juice.
Arrange lettuce, chicken, onion and cilantro on large serving platter.
Blend oil, vinegar, reserved pineapple juice, honey, soy sauce, ginger and mustard.
Drizzle dressing over salad.
Garnish with chopped peanuts, if desired.
Serve immediately.

Nutrition Facts : Calories 310.6, Fat 15.2, SaturatedFat 2.6, Cholesterol 52.5, Sodium 323.1, Carbohydrate 25.4, Fiber 2.7, Sugar 19.5, Protein 19.7

ASIAN CHICKEN AND PINEAPPLE SALAD

Asian Chicken and Pineapple Salad image

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.

Provided by Carolyn Haas

Categories Chicken Salads

Time 20m

Number Of Ingredients 14

Ingredients

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 cashews
cilantro, to garnish
DRESSING
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

Steps:

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.

ASIAN NOODLES WITH CHICKEN AND PINEAPPLE

Asian Noodles with Chicken and Pineapple image

The sweet flavor of pineapple and red bell pepper goes well with the savory peanuts and fresh mint in this Southeast Asian noodle salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 35m

Number Of Ingredients 11

Ingredients

6 ounces green beans, trimmed and halved lengthwise (2 cups)
1 red bell pepper, seeds and ribs removed, thinly sliced lengthwise
8 ounces rice noodles
Coarse salt and ground pepper
1 pound boneless, skinless chicken breast halves
1/2 cup freshly squeezed lime juice
1/4 cup soy sauce
1 tablespoon sugar
1/2 fresh pineapple, peeled, cored, and sliced into bite-size wedges (2 cups)
1/4 cup fresh mint, chopped
1/2 cup peanuts, chopped

Steps:

In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.
Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork.
In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.

Nutrition Facts : Calories 531 g, Fat 11 g, Protein 35 g

Tips:

Use fresh, ripe pineapple. Fresh pineapple has a sweeter, more flavorful taste than canned pineapple. If you can't find fresh pineapple, use canned pineapple in its own juice, not syrup.
Cook the chicken properly. Chicken should be cooked to an internal temperature of 165°F (74°C). This will ensure that it is safe to eat and has a tender, juicy texture.
Don't overdress the salad. A light dressing is all that is needed to enhance the flavors of the salad without overpowering them.
Serve the salad immediately. This salad is best enjoyed fresh. If you need to make it ahead of time, store the dressing and salad separately and assemble just before serving.

Conclusion:

This Asian chicken and pineapple salad is a delicious, healthy, and easy-to-make dish that is perfect for a quick lunch or dinner. It is also a great way to use up leftover chicken. With its sweet and tangy flavors, this salad is sure to be a hit with everyone who tries it.