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

290 calories per serve

Print Recipe
Grilled chicken and pineapple salad
Grilled Chicken & Pineapple Salad Recipe
Course Main Dish
Servings
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
Course Main Dish
Servings
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
Grilled Chicken & Pineapple Salad Recipe
Instructions
  1. Preheat oven to 200C.
  2. Place cubed pineapple and capsicum on a lined baking tray, drizzle with 1 tbsp olive oil and bake for 15 minutes.
  3. Toss the cubed chicken in smoked paprika.
  4. Heat 1 tbsp olive oil in large fry pan.
  5. Place cubed chicken in pan and sauté until cooked through.
  6. Allow chicken, capsicum & pineapple to cool slightly.
  7. Toss spinach, cucumber and snow peas in balsamic vinegar and portion into 4 serves. Top each with chicken, capsicum and pineapple.
  8. If preparing ahead, keep raw salad ingredients separate to the cooked ingredients in air tight containers.
  9. Store in refrigerator for up to 4 days.
Recipe Notes

290 calories per serve