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Grilled chicken, pineapple salsa, and cabbage on a bed of kale
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Chicken and Pineapple Salsa Salad

This salad is bright and crisp with a slight kick thanks to the pineapple salsa.
Course Main Course
Cuisine American
Keyword gluten free, grilling, paleo, summer dish
Prep Time 30 minutes
Cook Time 25 minutes
Servings 6
Calories 325kcal

Ingredients

Grilled Chicken

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp granulated garlic
  • 1 tsp paprika

Pineapple Salsa

  • 2 cups pineapple (roughly 1/2 pineapple), cut into 1/2" pieces
  • 2 cups jicama, peeled and cut into 1/4 inch" pieces
  • 1 red bell pepper, cut into 1/2" pieces
  • 1 red onion, finely chopped
  • 2 cups cherry tomatoes, halved
  • 4 cloves garlic, finely chopped
  • 1 bunch cilantro leaves, chopped
  • 2 jalapenos, seeded, and finely chopped
  • 2 TBSP lime juice (from roughly 2 limes)
  • 2 TBSP avocado or olive oil
  • 1/2 tsp salt
  • 1 tsp granulated garlic

Toasted Cashews and Coconut

  • 1/4 cup cashew pieces
  • 1/4 cup shredded coconut, unsweetened if you can find it
  • salad greens or kale for serving
  • shredded cabbage for serving

Instructions

For Grilled Chicken

  • Preheat a grill or cast iron pan to medium high heat. Season the chicken with salt, pepper, granulated garlic, and paprika. Spray cooking oil on the grill or add 1 TBSP oil to the cast iron pan. Add the chicken to the grill or pan and cook for 7-8 minutes per side or until the chicken reaches an internal temperature of 165 degrees. Let rest for 5 minutes and then slice

Pineapple Salsa

  • While the chicken cooks, add all of the salsa ingredients to a large bowl and stir to combine

Toasted Cashews and Coconut

  • Preheat a medium nonstick or cast iron pan over medium heat. Add the cashew pieces and shredded coconut to the pan. Stir frequently to prevent burning. Cook until the coconut is browned and fragrant, about 3-5 minutes

To Assemble

  • In a bowl or on a plate add the salad greens and/or kale. Top with cabbage, salsa, toasted cashews and coconuts, and chicken. Drizzle with jalapeno lime dressing
  • If you plan on eating this as leftovers or using for meal prep then we recommend using kale as the salad base instead of salad greens as they stand up overtime whereas salad greens wilt under the salsa. Assemble the salad but reserve adding the dressing until right before you are about to eat

Nutrition

Calories: 325kcal | Carbohydrates: 17g | Protein: 23g | Fat: 17g | Fiber: 4g | Sugar: 9g