Chicken Salad W Pineapple Poppy Seed Vinaigrette

Brighten up your mealtime with a refreshing twist on a classic favorite—Chicken Salad with Pineapple Poppy Seed Vinaigrette! This vibrant recipe combines juicy, perfectly seasoned chicken breast with crisp romaine, tender baby spinach, and bursts of tropical sweetness from fresh pineapple chunks. Balanced with cooling cucumber, sweet cherry tomatoes, and a zing of red onion, every bite is a refreshing medley of textures and flavors. The star of the dish, however, is the homemade pineapple poppy seed vinaigrette—featuring pineapple juice, honey, Dijon mustard, and a touch of white wine vinegar for a tangy, sweet flair. Quick to make and packed with nutrients, this salad is perfect for a light lunch, dinner, or even a meal prep option. Optional toasted almonds add a delicious crunch, making this tropical-inspired chicken salad both satisfying and unforgettable.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 4 cups Romaine lettuce
• 2 cups Baby spinach
• 1.5 cups Pineapple chunks
• 1 medium Cucumber
• 1 cup Cherry tomatoes
• 0.5 medium Red onion
• 0.25 cup Pineapple juice
• 3 tablespoons White wine vinegar
• 1.5 tablespoons Honey
• 1 tablespoon Poppy seeds
• 1 teaspoon Dijon mustard
• 0.25 cup Avocado oil or olive oil
• 0.25 cup Almonds (optional, for topping)

Directions

Step 1

Season chicken breasts with salt and black pepper on both sides.

Step 2

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until fully cooked and golden brown. Remove from skillet and let them rest for 5 minutes before slicing into thin strips.

Step 3

While the chicken is cooking, wash and chop romaine lettuce and baby spinach. Place them in a large salad bowl.

Step 4

Cube the cucumber, halve the cherry tomatoes, finely slice the red onion, and drain or chop the pineapple chunks if needed. Add these to the salad bowl.

Step 5

In a small bowl or jar, whisk together pineapple juice, white wine vinegar, honey, poppy seeds, Dijon mustard, and a pinch of salt. Slowly drizzle in the avocado oil while whisking until the vinaigrette is emulsified.

Step 6

Drizzle the pineapple poppy seed vinaigrette over the salad ingredients in the bowl. Toss gently to combine and evenly coat the greens and toppings.

Step 7

Top the salad with the sliced chicken breast and sprinkle with almonds, if desired, for an extra crunch.

Step 8

Serve immediately and enjoy this vibrant, tropical-inspired dish!

Nutrition Facts

Serving size	(1375.2g)

Amount per serving	% Daily Value*
Calories	1727.7

Total Fat 115.9g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 206.4mg	0%
Sodium 3371.2mg	0%
Total Carbohydrate 102.3g	0%
Dietary Fiber 16.4g	0%
Total Sugars 71.2g
Protein 83.2g	0%

Vitamin D 0IU	0%
Calcium 461.6mg	0%
Iron 9.1mg	0%
Potassium 2363.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 18.6%

Carbs: 22.9%