About the Recipe
Grilled Chicken and Pineapple Salad is a refreshing and delicious salad that combines the flavors of juicy grilled chicken, sweet pineapple, and crunchy salad leaves. The salad is also packed with flavor from fresh mint leaves and finely chopped onion. For a vegetarian option, the grilled chicken can be replaced with fried or baked tofu or seitan.
To enhance the flavors of the salad, a tangy and zesty sauce is made with olive oil, grated ginger, minced garlic, lime juice, and a hint of sweetness from honey. For those craving some heat, a dash of tabasco can be added to the sauce for an extra kick.
Ingredients
Ingredients for the salad
7 oz. (200g) chicken breast
4 slices pineapple, canned
2 handfuls salad leaves
â…“ cup (10g) mint leaves
½ small onion, finely chopped
Vegetarian Option: Replace the grilled chicken with fried or baked tofu or seitan
Ingredients for the Sauce
2 tbsp. olive oil
1 tsp. ginger, grated
1 clove garlic, minced
1 lime, juiced
1 tsp. honey
tabasco, optional
Preparation
Step 1
Mix the ingredients of the dressing in a salad bowl, season with salt. Add in the spinach and mint leaves and let it rest.
Step 2
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).
Step 3
Remove from the heat and let the chicken rest 3 minutes, then, cut it into strips.
Step 4
Add the chicken to the salad together with sliced pineapple and finely chopped onion, mix before serving.