Chicken Salad with Pineapple-Chipotle Dressing

For an unusual lunch or dinner salad, try this vegetable and chicken blend with a sweet and smoky dressing of canned pineapple and chipotle chiles.

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( 24 Ratings)

24 Ratings

5 Stars 21%

4 Stars 21%

3 Stars 38%

2 Stars 17%

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Prep Time 20 min
Total Time 20 min
Servings 4

Ingredients

Dressing

1: (8-oz.) can crushed pineapple or pineapple tidbits in unsweetened juice, drained

1/3: cup lime juice

3: tablespoons olive oil

2: tablespoons honey

1: tablespoon chopped chipotle chiles in adobo sauce (from 7 or 11-oz. can)

1/2: teaspoon salt

Salad

1: (16-oz.) pkg. classic iceberg salad mix (iceberg lettuce, carrots and red cabbage)

2: cups cubed cooked chicken

1: cup cherry tomatoes, halved

1/2: cup julienne-cut (2x1/8x1/8-inch) carrots

1: avocado, pitted, peeled and diced

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Directions

1 In food processor bowl with metal blade or blender container, combine all dressing ingredients; process until smooth. In large bowl, combine all salad ingredients.
2 Just before serving, add dressing to salad; toss gently to mix.

EXPERT TIPS

Expert Tips

Chipotles add a spicy hot and smoky flavor to foods. To increase the heat, double the amount of chiles. Chipotle chiles in adobo sauce can be found in the Mexican-foods aisle of the supermarket or at a Latino market.

The dressing can be made ahead and refrigerated until use.

Accompany this salad with tortilla chips. Offer a try of brownies for dessert.

Got questions? Our experts have the answers. Ask Betty now.