Grilled Chicken & Pineapple Salad
Grilled Chicken & Pineapple Salad
Ingredients
For the Salad:
- 7 oz chicken breast 200g
- 4 slices pineapple canned
- 2 handfuls salad leaves
- 1/3 cup mint leaves 10g
- 1/2 small onion finely chopped
For the Dressing:
- 2 tbsp olive oil
- 1 tsp ginger grated
- 1 clove garlic minced
- 1 lime juiced
- 1 tsp honey
- Tabasco optional
Instructions
- Mix the ingredients of the dressing in a salad bowl, season with salt. Add in the spinach and mint leaves and let it rest.
- In the meantime, cut the chicken breasts in half, horizontally (you will end up with 4 chicken fillets), place on a hot grill pan, and cover each chicken breast with a slice of pineapple, season with black pepper. Grill for around 6-8 minutes, then turn and grill for another 5 minutes (at this stage remove the pineapple and let it grill next to the chicken).
- Remove from the heat and let the chicken rest 3 minutes, then, cut it into strips.
- Add the chicken to the salad together with sliced pineapple and finely chopped onion, mix before serving.
Notes
Vegetarian option: replace the grilled chicken with fried or baked tofu or feta cheese.
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