Spiced chicken & pineapple salad recipe

Easy to prepare salad packed with contrasting textures and flavours, dress with coriander and sweet chilli

PREPARATION TIME : 10 MINUTES
DIFFICULTY : EASY
SERVES : 2

NUT FREE RECIPE :

Nutrition: per serving
Kcal 176
Fat 2g
Saturates 1g
Carbs 17g
Sugars 16g
Fibre 5g
Protein 22g
Salt 1g

Ingredients

227g can pineapple in juice
About 140g pack cooked, sliced chicken breast (sweet chilli, hot and spice or BBQ work well)
1 small red onion, halved and thinly sliced
90g bag mixed leaf
Small bunch coriander, leaves picked
Handful cherry tomatoes, halved
1 red chilli, deseeded and chopped
2 tbsp. white wine vinegar
1 tbsp. sweet chilli sauce

Method

Drain the pineapple, reserving the juice. If in rings, chop into chunks. Mix with the chicken, onion, leaves, coriander and tomatoes, and divide between 2 containers if taking as lunch.
For the dressing, whisk 2 tbsp. of the pineapple juice, the red chilli, vinegar and sweet chilli sauce with some seasoning in a small jam jar or lidded container, and toss this through the salad before serving.
Recipe from Good Food magazine ( march 2016)

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