Vacation Chicken Salad

By avimom
June 18, 2012
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Vacation Chicken Salad

Author Notes: Light, easy, interesting, and great for lunch the next day. Developed during an Outer Banks vacation when it was too hot to cook or chop too much.
Cilantro lovers might like to add a garnish, pepper lovers might like to add chopped jalapeno to the salad or a dash of Tabasco to the dressing.

Serves: 4

Citrus Dressing

  • 1 orange, the juice of
  • 1 lime, the juice of
  • 1/4 cup pineapple juice (about what's in the bottom of the container of fresh pineapple in the produce section.)
  • 1 tablespoon canola or grapeseed oil
  • 1 tablespoon low-sodium tamari or soy sauce
  • 1 tablespoon honey
  1. Whisk together all dressing ingredients and reserve in the fridge.

Vacation Salad

  • 3-4 boneless, skinless chicken breasts
  • 4 splashes low-sodium chicken broth, or water
  • 1 tablespoon fresh lime juice
  • 1 mango, diced
  • 1 avocado, diced
  • 1 orange or yellow bell pepper, diced
  • 1/2 pineapple, diced
  • 1 1/2 cups cooked black beans (drain and rinse if using canned)
  • 1 head purple cabbage, shredded
  1. Poach the chicken breasts in the broth/water and 1 TB lime juice. Shred. Reserve in fridge.
  2. Toss mango, avocado, pepper, pineapple, and beans together to make a salad. Moisten with a light touch of dressing.
  3. To serve, plate salad on a small bed of shredded purple cabbage and top with mound of shredded chicken. Salt and pepper to taste. Drizzle with dressing.

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