Spiced chicken & pineapple salad
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Spiced chicken & pineapple salad

By Lucy Netherton

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

  • Prep:10 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 176
  • fat 2g
  • saturates 1g
  • carbs 17g
  • sugars 16g
  • fibre 5g
  • protein 22g
  • salt 1g

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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