Warm Chicken Salad with Pineapple and Spinach

    33 minutes

    Mmm, the perfect summer warm chicken salad with pineapple for sweetness. The dressing is made in a blender for ease.


    Victoria, Australia
    1 person made this

    Serves: 4 

    • 400g boneless, skinless chicken breasts
    • 1 tablespoon olive oil
    • salt and pepper, as needed
    • 1 tin pineapple pieces, drained
    • 2 tablespoons fresh coriander
    • 4 teaspoons cider vinegar
    • 1 clove garlic
    • 1/4 cup olive oil
    • 1 red capsicum, thinly sliced
    • 1/2 red onion, thinly sliced
    • 150g baby spinach

    Preparation:25min  ›  Cook:8min  ›  Ready in:33min 

    1. Heat a heavy frypan with 1 tablespoon oil. Sprinkle the chicken breasts with salt and pepper then fry about 4 minutes per side, or until done. Remove from pan and slice.
    2. In a blender, combine half the pineapple pieces, coriander, vinegar and garlic. With the blender running, slowly pour in the olive oil to make a smooth emulsion.
    3. In a salad bowl, toss the capsicum, onion and baby spinach with the rest of the pineapple. Drizzle with the dressing and toss again. Divide the salad between four plates and lay chicken slices on top.

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