Spiced chicken & pineapple salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
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- 227g can pineapplein juice
- about 140g pack cooked, sliced chicken breast(sweet chilli, hot and spice or BBQ work well)
- 1 small red onionhalved and thinly sliced
- 90g bag mixed leaf
- small bunch corianderleaves picked
- handful cherry tomatoeshalved
- 1 red chillideseeded and chopped
- 2 tbsp white wine vinegar
- 1 tbsp sweet chilli sauce
Nutrition: per serving
- kcal176low
- fat2glow
- saturates1g
- carbs17g
- sugars16g
- fibre5g
- protein22g
- salt1g
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.
