This salad has a great synergy of flavours. Sweet pineapple, spicy chili, and cooling mint combine for a perfect no-heat meal. If you like foods with a little more chili kick, don’t seed the serrano pepper.
2 Tbsp (30 mL) fresh squeezed lime juice
1 1/2 tsp (7 mL) honey
1/4 tsp (1 mL) salt
2 Tbsp (30 mL) grapeseed oil
1 fresh serrano chili pepper, seeded and finely diced
1 garlic clove, finely grated
1/2 tsp (2 mL) fish sauce
1/4 cup (60 mL) chopped apple mint leaves or pineapple mint leaves
1/3 cup (80 mL) chopped cilantro leaves
1 cup (250 mL) shredded, skinless roast chicken breast
1/2 English cucumber, halved lengthwise and cut into 1/4 in (0.6 cm) thick slices
1/2 fresh pineapple, cored and cut into 1/2 in (1.25 cm) pieces (about 2 cups/500 mL)
1 cup (250 mL) halved cherry tomatoes
Whisk together lime juice, honey, and salt in large bowl until salt has dissolved. Add oil, chili, garlic, and fish sauce, whisking until incorporated. Toss mint, cilantro, and chicken in dressing; let sit for 10 minutes. Add remaining ingredients, tossing to combine. Divide among serving plates and serve immediately.