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Spiced chicken & pineapple salad

This colourful salad is packed with contrasting flavours and textures - dress with sweet chilli and coriander

  • Prep: 10 mins
    No cook
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 176
  • Carbohydrates 17
  • Saturated Fat 1
  • Sugar 16
  • Protein 22
  • Fat 2
  • Fibre 5
  • Salt 1

Nutrition per serving

  • Calories 176
  • Carbohydrates 17
  • Saturated Fat 1
  • Sugar 16
  • Protein 22
  • Fat 2
  • Fibre 5
  • Salt 1

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 leaves
  • 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

  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.

  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.

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