Paleo Asian Pineapple Chicken Salad

Asian Pineapple Chicken Salad

  • Author: Michele Spring
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Salad
  • Method: Oven
  • Cuisine: Asian


This filling salad is Paleo, Whole30, gluten-free, dairy-free, and delicious!



For the Salad:

  • 1 lb boneless, skinless Chicken Thighs
  • Salt and Pepper to taste
  • 2 heads Romaine or Butter Lettuce, shredded
  • 1/4 Red Cabbage, thinly sliced
  • 1 cup Pineapple, diced (fresh or canned)
  • 1 Bell Pepper, diced
  • 2 Carrots, sliced into matchsticks
  • 2 Green Onions, sliced
  • 3/4 cup Cashews, chopped
  • 3/4 cup unsweetened, shredded Coconut

For the dressing:

  • 1/2 cup Coconut Milk
  • 1/4 cup Almond Butter (or Sunflower Seed butter)
  • Juice of 1 Lime (about 1 tbs)
  • 1 tbs Honey (omit for Whole30)
  • 2 tbs Coconut Aminos
  • 1 tbs Rice Vinegar (or Apple Cider Vinegar)
  • 1 clove Garlic
  • 1/8 cup Cilantro
  • 1/8 tsp dried Ginger


  1. Preheat the oven to 425 F. Place a piece of parchment paper on the baking sheet. Lay the chicken thighs out on the sheet and sprinkle generously with salt and pepper. Roast for 40 min.
  2. Meanwhile, prepare all the rest of the ingredients (slice, dice, shred, etc). Make the dressing by placing all of the dressing ingredients in the blender.
  3. Once the chicken is done, chop it into bite-sized pieces. Place romaine/butter lettuce on plates and pile with all the toppings and chopped chicken. If serving now, drizzle with the dressing. Otherwise, store the dressing in a separate container and drizzle just before serving.

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