This is the perfect, delicious, summery salad for all those who don’t like… salad.

Salad season is almost here, and it always fills me with fear. I didn’t grow up eating salads; even as an adult, I only eat them occasionally. Making them at home is not my forte because I can never perfect the balance of crispy and creamy. And I always try to add half the leftovers in my fridge, which doesn’t a good salad make.

My friend and caterer Kurush Dalal, whom I once interviewed for my Not Just Dhansak podcast, put it beautifully: “The traditional Parsi  – that’s me! – cannot comprehend the idea of a salad not completely encased in mayonnaise. If there’s no mayonnaise, it’s not a salad.”

This Chicken and Pineapple “Salad” has the Parsi tick. Consisting of chicken, mayonnaise, pineapple and cheese, you could say that the only salad component here is that it is served inside a pineapple. But boy, is it tasty! 

A bonus is that you can still log it in your food log as a salad, and your dietician need never know.

CHICKEN AND PINEAPPLE “SALAD”

Chicken marinade

• 300 gm boneless chicken (ideally leg or thigh)
• ½ tsp ginger paste
• ½ tsp garlic paste
• 1 tsp salt

For the salad

• 250 gm pineapple (about half)
• 1 tsp thyme
• Pinch of chilli flakes
• 1 stalk celery
• 1 sprig spring onion (green only)
• 5 jalapeños
• 100gm Tasty or Colby cheese, diced
• 6-8 tbsp (or more) mayonnaise
• 6 cherry tomatoes, halved
• 2 tbsp oil

For the chicken

Marinate the boneless chicken with ginger paste, garlic paste and salt. Set aside for 30 minutes. In a saucepan, add the chicken and very little water. Allow to cook uncovered until the chicken is tender. Once the chicken is cooked, do not shred it. Instead, dice into small cubes. This helps the chicken to stay moist and not dry out.

For the salad

Cut the pineapple in half horizontally. Core it from the centre keeping the base intact. (Traditionally, we use this to serve the salad though you may also serve it in a platter if you wish.) Cut half the pineapple into cubes and set aside. Cut the cherry tomatoes in half. Lightly toss them in a pan with some oil until slightly bruised. Now gently saute the chopped celery as well. Set both aside.

Mix all the salad ingredients in a mixing bowl, namely the chicken, pineapple, thyme, chilli flakes, celery, spring onion, jalapeños and cheese.

Once everything is combined, add your mayonnaise. Keep in the fridge and allow to chill for at least 1 – 2 hours.

When serving, check if the salad needs more mayonnaise in case the chicken has soaked it all up. Scoop the salad into the pineapple and garnish with cherry tomatoes.

Serve chilled along with steak, roast chicken or just about anything. This mix makes for a great sandwich filling the next day as well.