Tropical Chicken Salad w/ Pineapple + Cashews
3 People
450 Cals
Tropical Chicken Salad w/ Pineapple + Cashews
3 People
450 Cals
About the recipe
This Tropical Chicken Salad with Pineapple, Cashews & Lime Dressing is fresh, vibrant and completely irresistible. Sweet pineapple, tender chicken and crunchy roasted cashews are tossed through crisp cos lettuce, avocado and fragrant herbs, then finished with a creamy coconut-lime dressing that hits all the right notes — zesty, savoury, lightly sweet and utterly moreish.High in lean protein, rich in healthy fats and full of fibre-rich vegetables, this salad is deeply satisfying while still light and energising. It’s the kind of meal that keeps you feeling full, nourished and balanced, making it perfect for lunch, a light dinner or effortless entertaining. Sweet, savoury, crunchy and creamy — this is sunshine eating at its very best.
Nutrition Per Serving
450
Calories
22g
Fat
8g
Saturates
13g
Sugars
422mg
Salt
37g
Protein
25g
Carbs
8g
Fibre
Ingredients
SALAD
- 300 g cooked chicken breast chopped
- ½ cup pineapple cut into chunks
- 1 cucumber peeled, seeded and diced
- 1 red capsicum diced
- 2 spring onions sliced
- 30 g roasted cashew nuts roughly chopped
- 1 – 2 baby cos lettuce chopped
- Handful fresh coriander chopped
- handful fresh mint chopped
- 1 avocado chopped
COCONUT LIME DRESSING
- juice of 2 limes
- 1 tablespoon honey or maple syrup
- 60 ml coconut cream
- 1 tablespoon tamari soy sauce adjust to taste
Method
- COMBINE the salad ingredients, except the avocado into a large bowl.
- MIX the dressing together and pour over the salad.
- TOSS together.
- GARNISH with avocado chunks, extra cashew nuts and lime.
- ENJOY.
Notes & Inspiration
Make it your own: This salad is endlessly adaptable. Add extra chicken if you’re after a higher-protein meal, or swap the chicken for grilled salmon, prawns or crispy tofu for a different take.
Turn up the heat: A pinch of chilli flakes, sliced fresh chilli or a splash of sweet chilli sauce adds a lovely contrast to the creamy coconut-lime dressing.
Meal-prep friendly: If you want this salad to keep for 2–3 days, use finely shredded cabbage in place of cos lettuce. It holds its crunch beautifully and soaks up the dressing without wilting.
Perfect for entertaining: Serve this on a large platter, scatter with extra cashews and herbs, and finish with a final squeeze of lime. I also love to add a side of cooked rice noodles or steamed Jasmine rice.
Fruit swaps: Mango or papaya works beautifully in place of pineapple. Sweet. Savoury. Crunchy. Creamy. This is one of those salads you’ll come back to again and again.
