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
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
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.
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.