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Tropical Chicken Salad

  • Duration


  • Keywords

    pregnancy, quick healthy food, protein


A fresh summer themed salad, this recipe combines Thai flavours with the fresh zing of pineapple. Add a half cup of cashew nuts for an extra protein boost.


  • 600g chicken tenderloins
  • 3 cups reduced salt chicken stock
  • 1/4 pineapple, peeled, core removed, sliced into thin wedges
  • 3 green onions, thinly sliced
  • 300g cherry tomatoes, halved
  • 1 Lebanese cucumber, sliced
  • 1 cup mint leaves (fresh)
  • 150g mixed salad leaves
  • 1/2 cup roasted salted cashew nuts
  • Lime wedges


1. Boil chicken in stock in a large frying pan over medium-low heat for 20/25 minutes. Allow to cool in stock. Remove and shred chicken, place into a large salad bowl.
2. Add pineapple, onions, tomatoes, cucumber, mint and salad greens to chicken. Mix gently to combine.
3. Serve salad with cashew nuts and lime wedges.