Spiced chicken & pineapple salad

Spiced chicken & pineapple salad

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(4 ratings)

Prep: 10 mins No cook


Serves 2
This colourful salad is packed with contrasting flavours and textures - dress with sweet chilli and coriander

Nutrition and extra info

  • Nut-free

Nutrition: per serving

  • kcal176
  • fat2g
  • saturates1g
  • carbs17g
  • sugars16g
  • fibre5g
  • protein22g
  • salt1g
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  • 227g can pineapple in juice



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 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


  1. 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.

  2. 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.

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Comments (3)

fazcat's picture

Really nice, tingles the old tongue - I only used the sweet chilli sauce did not add the chilli into the dressing. Very light and summery.

belle.gothique's picture

This is an absolutely amazing lunch and one you can make up quite quickly in the morning and take into work too. I confess, salads are usually at the bottom of my list of foods I want to eat, but this one...wow! It's filling, full of flavour, and good to look at too, if you like that kind of thing ;-) Definitely a must to try.

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