Chicken And Spring Mix Salad With Spicy Pineapple Dressing Recipes

GRILLED CHICKEN WITH CHARRED PINEAPPLE SALAD

Steps:

• Combine the oregano in a bowl with 1 to 2 tablespoons of oil, then season with sea salt and black pepper.
• Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book to butterfly. Place in the bowl with the herby oil, turning until well coated, then leave to one side.
• Cook the quinoa according to the packet instructions, then drain and set aside.
• For the dressing, peel and destone the avocado half, then scoop the flesh into a blender. Add half the coriander (stalks and all) and the jalapeños, along with a splash of the pickling liquid and the juice of 1½ limes. Blitz until smooth, adding a splash of oil, if needed. Stir through the quinoa.
• Finely shred the cabbage, pick the remaining coriander leaves, then toss with the salad leaves.
• Place a griddle pan over a high heat. Peel the pineapple, remove and discard any core, then chop into 4. Place on the hot griddle pan for a few minutes on each side, or until charred, and transfer to a chopping board.
• In the same pan, griddle the chicken for 5 minutes on each side, or until charred and cooked through, then remove from the pan and leave to rest on the board for a few minutes.
• Chop the griddled pineapple into bite-sized chunks, then slice the chicken into thin strips. Deseed and finely chop the chilli.
• Divide the yoghurt between four plates, then top with the chicken, adding the pineapple on one side and the dressed quinoa on the other. Toss the leaves and cabbage with the juice of the remaining lime half and a little salt and pepper, plus the chopped chilli. Divide between the plates, then serve.

CHICKEN AND SPRING MIX SALAD WITH SPICY PINEAPPLE DRESSING

Steps:

• Heat a non-stick pan over medium-high heat with 1 tbsp olive oil. Sprinkle both sides of chicken evenly with paprika, garlic powder, and salt. Add chicken to pan; cook for 5 minutes on each side or until well browned. Remove from pan; set aside.Combine half of pineapple, orange juice, vinegar, and Serrano in a blender; process until smooth. Add olive oil after blended and mix with spoon or ladle.Cut the red onion and red bell pepper into thin strips or desired pieces. Pineapples should be cut into 1/2-inch chunks or can be cut according to preference as well.Combine remaining pineapple and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 2 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salad evenly with remaining dressing. Enjoy!

CHICKEN AND SPRING MIX SALAD WITH SPICY PINEAPPLE DRESSING

Steps:

• Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Sprinkle both sides of chicken evenly with paprika, salt, and garlic powder. Add chicken to skillet; cook until well-browned, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet.
• Combine 1/4 cup pineapple, vinegar, orange juice, and serrano pepper in a blender; process until smooth. Add remaining 1 tablespoon olive oil and mix into dressing with a spoon.
• Combine remaining 1/4 cup pineapple, red bell pepper, red onion, and spring mix salad blend. Drizzle with 3/4 cup dressing and toss gently to coat. Divide salad evenly between 2 plates. Cut chicken across the grain into thin slices; divide evenly over salads. Drizzle salad evenly with remaining dressing.

CHICKEN SALAD WITH PINEAPPLE-CHIPOTLE DRESSING

Steps:

• In food processor bowl with metal blade or blender container, combine all dressing ingredients; process until smooth. In large bowl, combine all salad ingredients.
• Just before serving, add dressing to salad; toss gently to mix.

GRILLED CHICKEN & PINEAPPLE SALAD WITH PINEAPPLE-SERRANO DRESSING

Steps:

• Heat grill to medium heat.
• Grill chicken 5 to 7 min. on each side or until done (165°F). Meanwhile, grill pineapple slices and chile 8 to 10 min. or until tender, turning occasionally.
• Cut pineapple into 1/2-inch chunks. Blend dressing, 2/3 cup pineapple chunks and chile in blender until smooth. Cut chicken into strips.
• Combine chicken, dressing mixture, remaining pineapple chunks and all remaining ingredients except lime juice. Drizzle with lime juice.