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Chicken and Pineapple Salad

Chicken and Pineapple Salad
"This salad takes a little time, but it is truly worth the few extra steps," writes Diane Sparrow, Osage, Iowa. "It has been a family favorite for years. It makes a nice summer lunch...or a fun first course for an Asian vegetable stir-fry."
5 ServingsPrep: 25 min. Cook: 15 min. + chilling

Ingredients

  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened pineapple juice
  • 1/4 cup chicken broth
  • 2 tablespoons plus 1-1/2 teaspoons white vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon canola oil
  • SALAD:
  • 1 pound boneless skinless chicken breast, cut into 1/2-inch strips
  • 2 teaspoons reduced-sodium soy sauce
  • 1/2 teaspoon minced fresh gingerroot
  • 2 teaspoons canola oil
  • 1 medium cucumber, quartered, seeded and thinly sliced
  • 1 large red onion, quartered and thinly sliced
  • 1 celery rib, thinly sliced
  • Lettuce leaves, optional
  • 5 pineapple slices, halved
  • 2 tablespoons sesame seeds, toasted

Directions

  • In a large saucepan, combine the sugar, cornstarch and salt.
  • Gradually add the pineapple juice, broth, vinegar, soy sauce and oil
  • until smooth. Bring to a boil; cook and stir for 2 minutes or until
© Taste of Home 2013

2 of 2

Chicken and Pineapple Salad (continued)

Directions (continued)

  • thickened. Cover and refrigerate.
  • In a large bowl, toss chicken with soy sauce and ginger. In a large
  • nonstick skillet, saute chicken in oil until no longer pink. Remove
  • from the heat and allow to cool. Combine the cucumber, onion, celery
  • and chicken.
  • Pour chilled sauce over chicken; toss to coat. Just before serving,
  • line salad plates with lettuce if desired. Arrange chicken salad and
  • pineapple over lettuce. Sprinkle with sesame seeds. Yield: 5
  • servings.
Nutrition Facts: 1 cup equals 220 calories, 6 g fat (1 g saturated fat), 53 mg cholesterol, 552 mg sodium, 19 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013