Pineapple and Chicken Salad

Ingredients

• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1/4 cup fresh lime juice
• 12 ounces shredded poached or store-bought roasted chicken (about 3 cups) recipe follows
• 1 small head (1 1/2 pounds) napa cabbage halved lengthwise and finely shredded crosswise
• 4 plum tomatoes thinly sliced lengthwise
• 4 scallions thinly sliced (about 1/2 cup)
• 1/2 small pineapple peeled, cored, quartered, and thinly sliced crosswise
• Coarse salt and ground pepper
• 4 boneless skinless chicken breast halves

Instructions

1. 1
   Pineapple Chicken Salad: In a small bowl, whisk together mustard, oil, and lime juice. In a large bowl, toss together chicken, cabbage, tomatoes, and scallions.
2. 2
   Just before serving, toss chicken mixture with pineapple and dressing (do not let stand). Season with salt and pepper.
3. 3
   Poached Chicken: In a large skillet, bring 1 inch salted water to a boil. Add chicken, cover, and reduce heat to medium-low. Cook 5 minutes; remove from heat. Let steam until cooked through, 10 to 15 minutes.