Print

Tropical Chicken Slaw Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Tropical Chicken Slaw Salad combines crunchy cabbage, sweet pineapple, savory chicken, and a tangy pineapple vinaigrette. With a refreshing balance of flavors and textures, it’s a healthy and vibrant meal perfect for lunch, dinner, or a BBQ side dish.

Ingredients

For the Salad:

1/2 medium head green cabbage, shredded (about 2 cups)

1/2 medium head red cabbage, shredded (about 2 cups)

1 large carrot, grated (about 1 cup)

2 tablespoons sliced almonds

1 tablespoon sesame seeds

1 cup canned pineapple chunks (or fresh)

3 green onions, sliced

1 large chicken breast, shredded

For the Creamy Pineapple Vinaigrette:

3 tablespoons Greek yogurt

4 teaspoons rice vinegar

2 teaspoons honey

4 teaspoons pineapple juice

2 teaspoons soy sauce

2 teaspoons olive oil

Salt & pepper to taste

Instructions

For the Salad:

  1. In a large bowl, combine shredded green cabbage, red cabbage, grated carrot, sliced almonds, sesame seeds, pineapple chunks, and green onions. Toss gently to combine.

  2. In a small bowl, whisk together Greek yogurt, rice vinegar, honey, pineapple juice, soy sauce, olive oil, salt, and pepper until smooth.

  3. Pour the creamy pineapple vinaigrette over the slaw mixture and toss to coat evenly.

  4. Add the shredded chicken to the salad and mix until everything is well distributed.

To Serve:

  1. Serve immediately or refrigerate to allow the flavors to meld. Optionally garnish with extra parsley or slivered almonds.

Notes

Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The salad is best when eaten fresh.

Variations: Substitute mango or papaya for the pineapple for a different tropical flavor.

Vegetarian Option: Skip the chicken and use tofu or chickpeas as a plant-based alternative.

Find it online: https://familydinnercooking.com/tropical-chicken-slaw-salad/