Chicken Pineapple Mango Salad

When I first saw a photo of this colorful chicken pineapple mango salad, and read all of the wonderful ingredients, I couldn’t wait to make it for my family.

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Editor’s note: This is an updated version of an article originally posted April 2015 with better photos and additional information.

With all of those colorful veggies and fruit, it is a lovely and appetizing meal. The flavors complement each other and provide a nice texture of crispness and crunch with each bite.

It is a favorite in our family served with just a rustic bread on the side.

Preparing the vegetables for chicken pineapple mango salad

Wash the romaine lettuce under cold water.

Thoroughly dry lettuce using a salad spinner.

Peel and cut the mango into bitesize pieces. Measure the other ingredients.

Making the dressing for chicken pineapple mango salad

In a small bowl, add three tablespoons rice vinegar, 2 tablespoons shoyu or soy sauce, 2 teaspoons freshly grated ginger, 1 tablespoon horseradish, 1 tablespoon sugar and 1 tablespoon sesame seeds.

Whisk together until blended.

While whisking constantly, pour 1/4-cup sesame oil into the bowl in a thin stream until well blended. 

Combining the ingredients and the dressing for chicken pineapple mango salad

In a large bowl, combine the 1 cup purple cabbage, 5 cups romaine, 1 cup shredded carrots, 1 cup bean sprouts, 3/4 cups pineapple and 1 mango. 

Pour the dressing over vegetable/fruit mixture. 

Toss gently to coat.

Plate the salad on a large platter and top with grilled or rotisserie chicken and serve.

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Chicken Pineapple Mango Salad

PRINT RECIPE

Serves 4 to 6 large servings

INGREDIENTS

• 3 tablespoons rice vinegar
• 2 tablespoons shoyu, soy sauce or tamari
• 2 teaspoons freshly grated ginger
• 1 tablespoon horseradish (or for a little heat: 2 teaspoons wasabi powder)
• 1 tablespoon sugar
• 1 tablespoon sesame seeds
• 1 cup shredded purple cabbage
• 5 cups chopped romaine
• 1 cup shredded carrots
• 1 cup mung bean sprouts
• 3/4 cup diced pineapple
• 1 mango, diced
• 2 cups shredded, grilled chicken
• 1 cup cooked chow mein noodles
• 1/4 cup sesame oil

DIRECTIONS

In a small bowl, whisk together the vinegar, shoyu, ginger, horseradish, sugar and sesame seeds until blended.

While whisking constantly, pour oil into the bowl in a thin stream until well blended. 

In a large bowl, combine the red cabbage, romaine, carrots, bean sprouts, pineapple and mango.

Pour the dressing over vegetable mixture and toss gently to coat.

Top with chicken and noodles and serve.

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