Chicken and Spring Mix Salad with Spicy Pineapple Dressing
You can never have too many main course recipes, so give Chicken and Spring Mix Salad with Spicy Pineapple Dressing a try. One serving contains 348 calories, 38g of protein, and 12g of fat. For $3.39 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from Foodista has 2 fans. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It can be enjoyed any time, but it is especially good for Spring. A mixture of orange juice, bell pepper, serrano pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is tremendous. Similar recipes are Grilled Chicken Salad with Spicy Pineapple Dressing, Grilled Chicken Salad With Spicy Pineapple Dressing, and Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing.
Servings: 2
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
•2 tbsp apple cider vinegar (or vinegar + 1 tsp sugar)
•1/2 tsp garlic powder
•1 tbsp olive oil (extra-virgin if available)
•1 tbsp orange juice (or apple juice)
•1 tsp paprika (or chili powder)
•1 cup cubed fresh pineapple (about 8 ounces), divided
•1/3 red bell pepper, thinly sliced
•1/4 red onion, thinly sliced
•1/2 tsp salt
•1/2 Serrano pepper, seeded (or habanero)
3/4 pound skinless, boneless chicken breast halves, cut into cubes
•1 (5-ounce) package fresh spring mix of spinach, baby lettuce, and radicchio
Equipment:
frying pan
blender
ladle
bowl
Cooking instruction summary:
- Heat a non-stick pan over medium-high heat with 1 tbsp olive oil. Sprinkle both sides of chicken evenly with paprika, garlic powder, and salt. Add chicken to pan; cook for 5 minutes on each side or until well browned. Remove from pan; set aside.
- Combine half of pineapple, orange juice, vinegar, and Serrano in a blender; process until smooth. Add olive oil after blended and mix with spoon or ladle.
- Cut the red onion and red bell pepper into thin strips or desired pieces. Pineapples should be cut into 1/2-inch chunks or can be cut according to preference as well.
- Combine remaining pineapple and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 2 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salad evenly with remaining dressing. Enjoy!
Step by step:
1. Heat a non-stick pan over medium-high heat with 1 tbsp olive oil.
2. Sprinkle both sides of chicken evenly with paprika, garlic powder, and salt.
3. Add chicken to pan; cook for 5 minutes on each side or until well browned.
4. Remove from pan; set aside.
5. Combine half of pineapple, orange juice, vinegar, and Serrano in a blender; process until smooth.
6. Add olive oil after blended and mix with spoon or ladle.
7. Cut the red onion and red bell pepper into thin strips or desired pieces. Pineapples should be cut into 1/2-inch chunks or can be cut according to preference as well.
8. Combine remaining pineapple and the remaining ingredients in a large bowl.
9. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 2 plates.
10. Cut chicken across the grain into thin slices; divide chicken evenly over salads.
11. Drizzle salad evenly with remaining dressing. Enjoy!
Nutrition Information:
covered percent of daily need
