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Chicken Pineapple Salad


50 minutes

4 servings


Try this salad if you have leftover chicken or when you want a fresh take on traditional chicken salad. Phase One-Repair

Chicken Pineapple Salad


For Salad Only: See Steps for Dressing instructions

  • 2 chicken breasts

  • 1 tablespoon(s) organic coconut or avocado oil

  • 1 cup(s) pineapple, cut into 1/2 inch pieces

  • 1/2 cup(s) celery, diced

  • 6 black olives, chopped

  • 2 tablespoon(s) walnuts or macadamian nuts, chopped

  • 3 tablespoon(s) vegan ranch dressing (see link)

  • 8 lettuce leaves, romaine or bibb

  • sea salt and pepper to taste

  • *optional garnish: avocado slices, or chopped onions


Make the Vegan Ranch Dessing ahead of time.

You'll need:

  • 1 can full fat organic coconut milk

  • 2 tablespoon(s) shallots

  • 1 clove garlic

  • 2 tablespoon(s) organic apple cider vinegar

  • 3 tablespoon(s) chopped chives, fresh or dried

  • 1 1/2 tablespoon(s) fresh or dried parsley

  • 1 tablespoon(s) fresh or dried dill

  • 1 1/2 tablespoon(s) fresh or dried basil

  • 1 teaspoon(s) salt and pepper, or to taste

Put it all into a blender and mix. Keep stored in an airtight container in the refrigerator for about a week.

Steps for the salad

1. Make the Vegan Ranch Dressing ahead of time.

2. Cook your chicken: Flatten out with a meat tenderizer, and place in a skillet with the oil on medium heat. Cook 10-15 minutes, both sides, until the center is no longer pink. When cooled, chop into 1/4-1/2 inch pieces.

3. In a medium bowl, add celery, nuts, olives, pineapple, chicken, and the vegan ranch dressing. Mix together well.

4. Clean your lettuce and pat dry. Use 2 tablespoons of the chicken pineapple mixture per lettuce leaf. Garnish with an avocado or chopped onions. Enjoy!

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