Sweet and Salty Chicken Salad | Midwest Living

Sweet and Salty Chicken Salad

Sweet and Salty Chicken Salad

Login to rate this recipe.
  • Makes: 4 servings
  • Start to Finish 30 mins

Login to save this recipe


  • 1 fresh pineapple, peeled and cut lengthwise into 4 pieces
  • 1/2 of a head napa cabbage, cut into 1-inch crosswise pieces, or 2 romaine hearts, halved crosswise
  • 1 2 1/4 - 2 1/2 - pound deli-roasted chicken, meat removed from bones and cut into bite-size pieces (remove skin if desired)
  • 1 cup green and/or red seedless grapes, halved
  • 1 Granny Smith apple, cut into chunks
  • 1/2 cup bottled ginger-sesame stir-fry sauce
  • 1/4 cup creamy peanut butter
  • 1/4 teaspoon crushed red pepper
  • Water


  1. Slice pineapple pieces lengthwise into 1/2-inch spears. On four dinner plates build a stack with the cabbage, chicken, grapes, apple chunks, and pineapple.
  2. For dressing, in a small bowl whisk together stir-fry sauce, peanut butter, and crushed red pepper until well combined. If necessary, add water, 1 teaspoon at a time, until dressing reaches drizzling consistency. Drizzle dressing over stacked salad.

Nutrition Facts

(Sweet and Salty Chicken Salad)

Servings Per Recipe 4, Polyunsaturated fat (g) 5, carb. (g) 44, sugar (g) 34, fiber (g) 5, Potassium (mg) 755, chol. (mg) 123, sodium (mg) 998, Fat, total (g) 19, Monounsaturated fat (g) 8, iron (mg) 3, sat. fat (g) 5, calcium (mg) 71, cal. (kcal) 529, vit. C (mg) 85, vit. A (IU) 2187, Mark as Free Exchange () 0, pro. (g) 45

Add Your Comment