Spiced chicken & pineapple salad

Spiced chicken & pineapple salad

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(2 ratings)

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Cooking time

Prep: 10 mins No cook

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Nut-free
Nutrition info

Nutrition per serving

kcalories
176
protein
22g
carbs
17g
fat
2g
saturates
1g
fibre
5g
sugar
16g
salt
1g
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Ingredients

  • 227g can pineapple in juice
  • 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 leaves
  • 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

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Method

  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.

Recipe from Good Food magazine, March 2014

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