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Ingredients
- 1/2 fresh pineapple cubed
- 500 grams chicken breast cubed
- 200 grams snow peas sliced
- 1 red capsicum cubed
- 2 tbsp extra virgin olive oil
- 3 cups baby spinach
- 1/2 tsp smoked paprika
- 1 cucumber sliced
- 2 tbsp balsamic vinegar
Ingredients
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Instructions
- Preheat oven to 200C.
- Place cubed pineapple and capsicum on a lined baking tray, drizzle with 1 tbsp olive oil and bake for 15 minutes.
- Toss the cubed chicken in smoked paprika.
- Heat 1 tbsp olive oil in large fry pan.
- Place cubed chicken in pan and sauté until cooked through.
- Allow chicken, capsicum & pineapple to cool slightly.
- Toss spinach, cucumber and snow peas in balsamic vinegar and portion into 4 serves. Top each with chicken, capsicum and pineapple.
- If preparing ahead, keep raw salad ingredients separate to the cooked ingredients in air tight containers.
- Store in refrigerator for up to 4 days.
Recipe Notes
290 calories per serve