Chicken and Spring Mix Salad with Spicy Pineapple Dressing

January 3, 2025

25

easy

2

  • Cook the Chicken:
    • Heat 1 tablespoon of olive oil in a non-stick pan over medium-high heat.
    • Season both sides of the chicken evenly with paprika, garlic powder, and salt.
    • Cook the chicken for about 5 minutes on each side, or until well browned and cooked through.
    • Remove from the pan and set aside to rest.
  • Prepare the Dressing:
    • In a blender, combine half of the pineapple, orange juice, vinegar, and Serrano pepper. Blend until smooth.
    • Slowly stir in olive oil after blending to emulsify the dressing. Set aside.
  • Prep the Salad Ingredients:
    • Slice the red onion and red bell pepper into thin strips or desired shapes.
    • Cut the remaining pineapple into ½-inch chunks or as preferred.
  • Assemble the Salad:
    • In a large bowl, combine the spring mix, pineapple chunks, red onion, and red bell pepper.
    • Drizzle ¾ cup of the prepared dressing over the salad and toss gently to coat.
  • Slice the Chicken:
    • Cut the rested chicken across the grain into thin slices.
  • Serve:
    • Divide the salad evenly between two plates.
    • Top each salad with sliced chicken and drizzle with the remaining dressing.
  • Enjoy:
    • Serve immediately and savor the vibrant, zesty flavors!
Reviews

Ingredients:

Adjust Servings
2tbsp apple cider vinegar (or vinegar + 1 tsp sugar)
0.5tsp garlic powder
1tbsp olive oil extra-virgin, ( if available)
1tbsp orange juice (or apple juice)
1tsp paprika (or chili powder)
8ounces pineapple fresh, divided, cubed
0.33333334 bell pepper red, thinly sliced
0.25 onion red, thinly sliced
0.5tsp salt
0.5 serrano pepper seeded, (or habanero)
0.75pound chicken breast halves boneless, skinless, cut into cubes
5ounce spring mix of spinach fresh

Directions

1.
Cook the Chicken
1. Heat 1 tablespoon of olive oil in a non-stick pan over medium-high heat. | 2. Season both sides of the chicken evenly with paprika, garlic powder, and salt. | 3. Cook the chicken for about 5 minutes on each side, or until well browned and cooked through. | 4. Remove from the pan and set aside to rest.
Mark as complete
2.
Prepare the Dressing
1. In a blender, combine half of the pineapple, orange juice, vinegar, and Serrano pepper. Blend until smooth. | 2. Slowly stir in olive oil after blending to emulsify the dressing. Set aside.
Mark as complete
3.
Prep the Salad Ingredients
1. Slice the red onion and red bell pepper into thin strips or desired shapes. | 2. Cut the remaining pineapple into ½-inch chunks or as preferred.
Mark as complete
4.
Assemble the Salad
1. In a large bowl, combine the spring mix, pineapple chunks, red onion, and red bell pepper. | 2. Drizzle ¾ cup of the prepared dressing over the salad and toss gently to coat.
Mark as complete
5.
Slice the Chicken
Cut the rested chicken across the grain into thin slices.
Mark as complete
6.
Serve
1. Divide the salad evenly between two plates. | 2. Top each salad with sliced chicken and drizzle with the remaining dressing.
Mark as complete
7.
Enjoy
Serve immediately and savor the vibrant, zesty flavors!
Mark as complete
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