The sweetness of the pineapple in this tropically inspired chicken salad helps balance out the earthy flavor of the chard. Be sure you buy pineapple that’s packed in 100% juice, with no added sugar or syrup.
Serves 4
Prep: 20 minutes
Slow Cook: 4 hours (low) or 2 hours (high)
Total: 4 hours 20 minutes
1½ pounds boneless, skinless chicken breasts
1 can (20 ounces) crushed pineapple in 100% pineapple juice, drained
1 green bell pepper, diced
1 red onion, finely chopped
1 clove garlic, minced
2 tablespoons coconut aminos
½ teaspoon salt
¼ teaspoon black pepper
8 chard leaves, stems removed and leaves sliced into ribbons
1 avocado, halved, pitted, peeled, and sliced
1 jalapeño, seeded, if desired, and sliced
Lime wedges
In a 4-quart slow cooker, combine the chicken, pineapple, bell pepper, onion, garlic, coconut aminos, salt, and pepper. Turn the chicken to coat. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours.
Transfer the chicken to a cutting board. Use two forks to shred the chicken, then return to the slow cooker and stir.
Divide the chard among four bowls; top with the chicken mixture, avocado, and jalapeño. Serve with lime wedges.
Instant Pot Variation Cut the chicken crosswise into 1-inch-wide strips. Follow the directions in the first step using a 6-quart Instant Pot. Lock the lid in place. Select Manual and cook at high pressure for 8 minutes. Use natural release for 3 minutes, then quick release. Continue with the remaining directions.