Ingredients: •2 tbsp apple cider vinegar (or vinegar + 1 tsp sugar),•1/2 tsp garlic powder,•1 tbsp olive oil (extra-virgin if available),•1 tbsp orange juice (or apple juice),•1 tsp paprika (or chili powder),•1 cup cubed fresh pineapple (about 8 ounces), divided,•1/3 red bell pepper, thinly sliced,•1/4 red onion, thinly sliced,•1/2 tsp salt,•1/2 Serrano pepper, seeded (or habanero),3/4 pound skinless, boneless chicken breast halves, cut into cubes,•1 (5-ounce) package fresh spring mix of spinach, baby lettuce, and radicchio
Instructions:
- 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!
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