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Рецепт Chicken Salad with Pineapple-Lime Dressing
by The Sweets Life

Because I’m an insane multi-tasker n the kitchen and I do a

lot of cooking on the weekends, I’ve started to bake and shred chicken breasts

on Saturday or Sundays. I let them cool and then shred and refrigerate them.

It’s become increasingly easy to then throw the chicken into paninis,

enchiladas, or salads.

Such was the case with this Everyday Food salad recipe.

[Side note: Can I just mention how thankful I am that I ripped out and saved so

many Everyday Food recipes over the years? I’ve mentioned how disappointed I am

that they’ve done away with the full-sized magazine but thankfully I have

several recipes in my folders that I still plan to make, keeping the Everyday

Food love alive!] Because the chicken was made ahead of time, this salad was

quick to come together on a weeknight.

Fresh pineapple brightens the dish and cashews provide just

the right amount of salty crunch! I didn’t have any cheese on hand, but it

just as easily pick up one of those pre-cooked rotisserie chickens and throw

that in here.

What’s your favorite use of shredded chicken?

One Year Ago: Cookies and Milk Baby ShowerTwo Years Ago: Double White Chocolate and Pretzel Peanut Butter Cookies with Sea SaltThree Years Ago: Peach PieChicken Salad with Pineapple-Lime Dressingfrom Everyday Food March 2011

Ingredients:

Directions:

1. Whisk together lime zest, lime juice, shallot, honey, and jalapeño in a large bowl. Add oil and whisk until combined. Season with salt and pepper and stir in pineapple.

2. Add arugula, spinach, cashews, and chicken to the bowl. Toss until greens are coated with dressing. Serve immediately.