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Baked White Fish with Tomato and Herb Sauce

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A refreshing blend of diced chicken, sweet pineapple, juicy grapes, and crisp vegetables tossed in a creamy dressing. This tropical chicken salad is perfect for warm-weather meals, offering a light yet satisfying combination of sweet and savoury flavours.

Ingredients

Scale
  • 2 cups cooked chicken breast, diced
  • 1 cup pineapple chunks (fresh or canned, drained if canned)
  • 1 cup seedless red grapes, halved
  • 1 cup cherry tomatoes, halved
  • 4–6 lettuce leaves
  • 1/4 cup red onion, finely chopped
  • 1/2 cup mayonnaise or yoghurt-based dressing
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Dice the cooked chicken breast and prepare all fruits and vegetables by chopping as needed.
  2. In a large mixing bowl, combine the chicken, pineapple chunks, halved grapes, cherry tomatoes, and finely chopped red onion.
  3. Add mayonnaise or yoghurt dressing and gently toss until all ingredients are evenly coated.
  4. Season with salt and black pepper to taste.
  5. Arrange lettuce leaves on a serving platter or in individual bowls, then spoon the salad mixture over the top.
  6. Serve immediately or chill in the refrigerator until ready to serve.

Notes

  • For a smoky flavour, use grilled chicken.
  • Swap grapes for mango or mandarin oranges for a different tropical twist.
  • Replace mayonnaise with Greek yoghurt for a lighter option.
  • Add toasted almonds or cashews for crunch.
  • Best served cold; store in an airtight container in the fridge for up to 2 days.

Nutrition

Keywords: tropical chicken salad, pineapple chicken salad, grape chicken salad, summer salad, gluten free chicken salad

Find it online: https://yumcove.com/baked-white-fish-with-tomato-and-herb-sauce/