This deliciously fresh summer salad is great with grilled chicken, but you could also use grilled fish, tofu or steak as a protein topping.  This salad is dairy-free, and would be vegan if using a plant-based protein.  


2 skinless, boneless chicken breasts, grilled or baked

3 cups leaf lettuce, chopped (any variety)

1/2 cup cucumber, chopped

⅓ cup red onion, thinly sliced

1/2 cup pineapple chunks, fresh or canned

1/4 cup cilantro

⅓ cup pineapple dressing (recipe below)


  • In a large salad bowl, combine lettuce, cucumber, red onion, pineapple, and cilantro.
  • Pour pineapple dressing over salad and toss gently to coat.
  • Slice or chop grilled chicken breasts (or other protein source).
  • Divide salad between 2 serving plates. Place grilled chicken on top. Enjoy!


Makes 2 servings.

Count each serving as: 1 fruit (group 4), 3 protein (group 6), 2 fat (group 7)

Pineapple salad dressing:

1/2 cup full fat coconut milk

1/2 cup pineapple chunks, fresh or canned

1 tbsp apple cider vinegar

1/2 tsp salt

Add all ingredients to a blender, and blend until smooth. 

Recipe adapted from:

Thanks to L for sending us the original recipe!