Loaded Chicken Salad
This “salad” shows up fully loaded and somehow still expects you to call it healthy. Chicken, crunchy almonds, and sweet pineapple get tossed in a soy-ginger-honey dressing that makes everything taste like you tried way harder than you did.
EQUIPMENT (PAID LINKS)
- Mixing spoon
- Salad tongs or two large spoons
- Serving plate
Ingredients
- 1 cup shredded red cabbage
- 2 oz shredded carrot about 1/2 cup
- 4 cups mixed salad greens
- 8 oz cooked chicken breast chopped or sliced
- 1 oz almonds about 1/4 cup
- 4.5 oz canned pineapple chunks drained (about 1/2 cup)
- 1 tbsp soy sauce
- 2 tbsp oil
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1 tsp honey
Instructions
- Build the Base: Add the shredded red cabbage to a large mixing bowl. Add the shredded carrot and salad greens.
- Add the Toppings: Add the cooked chicken breast. Sprinkle in the almonds, then add the drained pineapple chunks.
- Mix the Dressing: In a small bowl, stir together the soy sauce and oil. Add the garlic powder, ground ginger, and honey, then mix until smooth and combined.
- Dress the Salad: Pour the dressing over the salad, making sure to scrape out the bowl so all the seasoning makes it in.
- Toss and Serve: Toss well until everything is evenly coated, about 1 minute. Serve immediately.