Chicken and Spring Mix Salad with Spicy Pineapple Dressing

Name: Chicken and Spring Mix Salad with Spicy Pineapple Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 tbsp Apple Cider Vinegar (•2 tbsp apple cider vinegar (or vinegar + 1 tsp sugar)); ½ tsp Garlic Powder (•1/2 tsp garlic powder); 1 tbsp Olive Oil (•1 tbsp olive oil (extra-virgin if available)); 1 tbsp Orange (•1 tbsp orange juice (or apple juice)); 1 tsp Chilli Powder (•1 tsp paprika (or chili powder)); 8 oz Pineapple (•1 cup cubed fresh pineapple (about 8 ounces), divided); ⅓ piece Red Bell Pepper (•1/3 red bell pepper, thinly sliced); ¼ piece Red Onion (•1/4 red onion, thinly sliced); ½ tsp Table Salt (•1/2 tsp salt); ½ piece Serrano Pepper (•1/2 Serrano pepper, seeded (or habanero)); ¾ lb Chicken Breast Halves (3/4 pound skinless, boneless chicken breast halves, cut into cubes); 5 oz Mixed Baby Greens (•1 (5-ounce) package fresh spring mix of spinach, baby lettuce, and radicchio)

30 minMediterranean

Servings2

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Gluten Free
Dairy Free
Paleo
Whole30

Ingredients

For 2 servings

Apple Cider Vinegar2 tbsp · •2 tbsp apple cider vinegar (or vinegar + 1 tsp sugar)
Garlic Powder½ tsp · •1/2 tsp garlic powder
Olive Oil1 tbsp · •1 tbsp olive oil (extra-virgin if available)
Orange1 tbsp · •1 tbsp orange juice (or apple juice)
Chilli Powder1 tsp · •1 tsp paprika (or chili powder)
Pineapple8 oz · •1 cup cubed fresh pineapple (about 8 ounces), divided
Red Bell Pepper⅓ piece · •1/3 red bell pepper, thinly sliced
Red Onion¼ piece · •1/4 red onion, thinly sliced
Table Salt½ tsp · •1/2 tsp salt
Serrano Pepper½ piece · •1/2 Serrano pepper, seeded (or habanero)
Chicken Breast Halves¾ lb · 3/4 pound skinless, boneless chicken breast halves, cut into cubes
Mixed Baby Greens5 oz · •1 (5-ounce) package fresh spring mix of spinach, baby lettuce, and radicchio

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Steps

1Heat a non-stick pan over medium-high heat with 1 tbsp olive oil.
2Sprinkle both sides of chicken evenly with paprika, garlic powder, and salt.
3Add chicken to pan; cook for 5 minutes on each side or until well browned.
4Remove from pan; set aside.
5Combine half of pineapple, orange juice, vinegar, and Serrano in a blender; process until smooth.
6Add olive oil after blended and mix with spoon or ladle.
7Cut 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.
8Combine remaining pineapple and the remaining ingredients in a large bowl.
9Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 2 plates.
10Cut chicken across the grain into thin slices; divide chicken evenly over salads.
11Drizzle salad evenly with remaining dressing. Enjoy!