This salad was inspired by one of my favorite choices at Lemonade, a healthy, fast-casual restaurant chain that I sometimes visit when in Los Angeles. I enjoy it so much that as soon as I agreed to work on this book, I attempted to re-create the flavors.
I thought the exercise would be just for fun, to get into the swing of the project. Little did I know that my family would go crazy for this and insist that I make the recipe a keeper.
If you love it, too, you have them to thank for it.
To cook on the stovetop, use the smallest pot that allows you to lay the chicken in a single layer. Cover with the pineapple sauce and add just enough chicken broth (you can use water in a pinch) to cover the chicken by about 1 inch. Cook on medium-low for 20 to 25 minutes.
Remove the chicken from the pot and allow it to cool before shredding. In the meantime, reduce the sauce on medium until you have enough to coat the pulled chicken without it being overly saucy. Because you’ve added liquid to the recipe, you may also need to adjust the seasoning. Reducing the sauce helps concentrate the flavor, but taste as you go.