Crispy Chicken Salad

 This chicken salad is a light and quick lunch that really hits the spot. It has a great combination of flavors with an Asian twist. It has pineapple, ginger, soy sauce, and rice vinegar to give it some zing!

Crispy Chicken Salad


  • 1 can (10 3/4 ounces) pineapple chunks, in juice, drained
  • 2 cups thinly sliced cooked chicken breast 
  • 2 Tbsp rice vinegar
  • 1 tsp soy sauce


In a large bowl, combine the chicken, pineapple, and vinegar.  Season with soy sauce and toss to mix well. This salad can be made ahead of time and kept in the fridge for up to 5 days in an airtight container. Reheat gently in the microwave. Makes about 4 cups. (I think some of mine are starting to look better after 5 days)