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Hot Sweet and Sour Chicken Salad

Makes 2 salads

I had two chicken breast left over from last night’s dinner and really wanted to make them into a warm salad. Therefore rehashed my meatball sweet and sour salad and made some changes so that I could adapt it to a chicken version. Very delicious.


2 chicken breast cubed into 1 inch chunks

1 tbsp olive oil

1 tbsp Lawry’s garlic salt

2 tbsp cornstarch

¼ cup water

1 cup apple cider vinegar

½ cup ketchup

2 cup brown sugar

2 tbsp soy sauce

1 tsp Dijon mustard

1 tsp salt

½ tsp paprika

½ tsp dried rosemary

½ tsp dried thyme

Juice of 1 can pineapple tidbits (3/4 cup)

1 tbsp hot pepper flakes (optional)

1 chopped bell pepper

1 cup pineapple tidbits

2 green onions chopped

Chopped Romaine lettuce

Shredded carrots

Steam fried noodles


  1. Preheat oven to 400°F and line a large baking sheet with aluminum foil

  2. In a large bowl mix together chicken, oil and garlic salt

  3. Lay chicken on baking sheet and bake for 20 minutes until golden, turn half-way

  4. Take out of oven and let sit until you are ready to make dinner

  5. Whisk water and cornstarch in a small bowl

  6. In a large saucepan on high heat, combine cornstarch mixture, vinegar, ketchup, brown sugar, soy sauce, Dijon mustard, salt, paprika, rosemary, thyme, pineapple juice, and hot pepper flakes if you like a little heat. Let boil for five minutes

  7. Turn heat to medium and add pepper and pineapple, cook for ten minutes

  8. Add chicken and lower heat to simmer

  9. Taste for how you like the sweet and sourness. If you want more sweet add more brown sugar, if you want sourer add more vinegar.

  10. Stir in green onions and take off heat

  11. If you prefer to eat this with rice you can scoop some onto a bed of rice

  12. I prefer chopping up Romaine lettuce onto a large plate, adding some shredded carrots, topping with fried noodles and pouring the hot sweet and sour chicken on top of everything


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