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Spiced chicken & pineapple salad

Spiced chicken & pineapple salad

A star rating of 4.8 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 2

This colourful salad is packed with contrasting flavours and textures. Dress with sweet chilli and coriander

  • Nut-free
Nutrition: per serving
HighlightNutrientUnit
low inkcal176
low infat2g
saturates1g
carbs17g
sugars16g
fibre5g
protein22g
salt1g
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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 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

Method

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.8 out of 5.18 ratings
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