Pineapple Chicken Cabbage Salad (Printable Format)
A vibrant, no-cook salad featuring shredded chicken, crunchy cabbage, and sweet pineapple tossed in a zesty homemade pineapple vinaigrette - a taste of the tropics in every bite.
# What You'll Gather:
→ For the Slaw
01 -
2 cups cooked chicken, shredded (rotisserie or grilled works great)
02 -
3 cups shredded green cabbage
03 -
1 cup shredded red cabbage
04 -
1 cup pineapple chunks (fresh or canned, drained)
05 -
1/2 red bell pepper, thinly sliced
06 -
1/4 cup red onion, thinly sliced
07 -
1/4 cup chopped fresh cilantro (optional)
08 -
1/4 cup chopped cashews or sliced almonds (optional, for crunch)
→ For the Pineapple Vinaigrette
09 -
1/2 cup pineapple juice (fresh or from the can)
10 -
2 tablespoons rice vinegar or apple cider vinegar
11 -
1 tablespoon honey or maple syrup
12 -
1 tablespoon olive oil
13 -
1 teaspoon Dijon mustard
14 -
Salt and pepper, to taste
# Step-by-Step Instructions:
01 -
In a small bowl or jar, whisk together pineapple juice, vinegar, honey, olive oil, Dijon mustard, salt, and pepper until well combined. Set aside.
02 -
In a large bowl, combine shredded chicken, both cabbages, pineapple chunks, red bell pepper, red onion, and cilantro. Toss gently to mix.
03 -
Pour the pineapple vinaigrette over the slaw and toss until everything is evenly coated.
04 -
Top with nuts if using, and serve immediately or chill for 30 minutes to let the flavors meld.
# Important Tips:
01 -
For extra heat, add a pinch of red pepper flakes or a splash of sriracha to the dressing
02 -
This salad holds up well in the fridge and is great for meal prep
03 -
Try adding mango or shredded carrots for even more tropical flair