Chicken Pineapple Spinach Salad Recipes

EASY PINEAPPLE CHICKEN

Steps:

• Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
• Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
• Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

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-PINEAPPLE SPINACH SALAD

Steps:

• Layer salad with spinach/lettuce mix, pea pods, green onion, pineapple & chicken.
• Top with dressing & enjoy!
• (You can adjust the amounts of the ingredients in the dressing to suit your taste, and if you want, season chicken with ginger & garlic!).

SPINACH SALAD WITH CHICKEN AND PINEAPPLE SALSA

Steps:

• 1. For Pineapple Salsa: marinade pineapple in a small bowl with the tequila, half the lime juice and the brown sugar for at least 1/2 hour.
• 2. Heat skillet with coconut oil, add pineapple. Saute on medium-hot until pineapple has browned a bit, turning so each side gets browned. Remove from pan.
• 3. Mix cooled pineapple, onion and pepper together in a small bowl. Add cilantro, olive oil, the rest of the lime juice, salt and pepper.
• 4. If you don't have left-over chicken, pan-fry or grill the chicken, seasoned with salt and pepper while pineapple is marinating.
• 5. Dice or shred chicken into bite-sized pieces.
• 6. For the salad: Divide spinach between 4 large salad bowls. Top with chicken and pineapple salsa. Drizzle each portion with vinaigrette.