Pineapple and Chicken Rice Salad

READY IN: 45mins
Recipe by evelynathens

An oriental twist to a delicious chicken-rice salad.

Top Review by ellie_

Very good supper salad which we enjoyed and I am having the leftovers for lunch tomorrow. I made a small change (based on what I had) by using mango instead of kiwi and skipping the ginger (I was out) - still delicious - but plan on making it as written next time. Thanks for sharing!

Ingredients Nutrition


  1. Mix 2 tsps soy sauce, 1 tsp oil, 2 tsps garlic and 1 tsp ginger in medium bowl.
  2. Add chicken and toss to coat.
  3. Let stand 30 minutes.
  4. Meanwhile, bring 2 ¾ cups water to boil in medium saucepan.
  5. Add rice; return to boil.
  6. Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes.
  7. Uncover; let stand until cool.
  8. Season chicken.
  9. Heat large nonstick skillet over high heat.
  10. Add chicken with marinade to skillet and sauté until golden-brown and cooked through, about 4 minutes.
  11. Cool.
  12. Whisk lime juice, 1 tblp soy sauce, 2 tblsps oil, 2 tsps garlic and 3 tsps ginger in large bowl.
  13. Mix in rice, chicken, pineapple, kiwi, ½ cup green onions and bell pepper.
  14. Season to taste.
  15. Line bowl with lettuce leaves.
  16. Spoon salad into bowl.
  17. Sprinkle with remaining green onion and serve.

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