Chicken Pineapple Salad
Hawaiian inspired chicken and pineapple salad on a bed of baby kale, pumpkin seeds for crunch and a simple dressing.
Servings: 1
Ingredients
- 3 to 4 cups baby kale
- ½ cup chopped red cabbage
- 1 celery stalk chopped (or ⅓ cup)
- ⅓ cup sliced cucumber
- ½ cup diced pre-cooked grilled chicken
- ⅓ cup chopped pineapple
- 1 tablespoon raw pumpkin seeds
Dressing
- 1 tablespoon extra virgin olive oil
- 2 teaspoons apple cider vinegar
- Pinch of sea salt and pepper
Instructions
- In a medium bowl, add the baby kale, red cabbage, celery, cucumber, chicken, pineapple and sprinkle with pumpkin seeds.
- Drizzle with olive oil, apple cider vinegar and season well with salt and pepper. Enjoy!
Notes
Because the kale is a hearty leafy vegetable you can dress your salad the night before and take it for lunch the next day without any wilted greens.