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Chicken Pineapple Salad

Hawaiian inspired chicken and pineapple salad on a bed of baby kale, pumpkin seeds for crunch and a simple dressing.
Total Time5 mins
Servings: 1
Author: Nikole Goncalves


  • 3 to 4 cups baby kale
  • ½ cup chopped red cabbage
  • 1 celery stalk chopped (or ⅓ cup)
  • cup sliced cucumber
  • ½ cup diced pre-cooked grilled chicken
  • cup chopped pineapple
  • 1 tablespoon raw pumpkin seeds


  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons apple cider vinegar
  • Pinch of sea salt and pepper


  • 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!


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.