Perfect for the barbecue season! A deliciously balanced salad, great as a main or side dish.
Marinated chicken
500 g chicken tenderloins
2 tbsp olive oil
1/4 cup fresh lemon juice
2 tbsp apple cider vinegar
1/4 cup tamari
1/4 cup flat leaf parsley, chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tbsp honey
Changing Habits Seaweed Salt to taste
Changing Habits Pepper to taste
Salad
1 large bunch of cos lettuce leaves
1 small pineapple, core removed and sliced
1/4 Spanish onion, thinly sliced
1/2 cucumber, chopped
1/4 cup pine nuts, roasted
200 g haloumi, fried until golden
1 avocado, sliced
Garnish
Small handful sprouts
Chilli or thinly sliced capsicum
1
Mix all of the marinade ingredients together in a large bowl with the chicken tenderloins.
2
Place in the refrigerator, stirring occasionally for 4+ hours.
3
On a medium-high heat fry the pineapple on each side until golden. Remove and set aside.
4
Using the same pan still on a medium heat, cook the chicken until golden on each side. Set aside to cool slightly.
5
In a separate bowl, place the lettuce leaves in the bottom and add the rest of the salad ingredients.
6
Top the salad with the chicken and pineapple.
7
Add garnish before serving.
Ingredients
Marinated chicken
500 g chicken tenderloins
2 tbsp olive oil
1/4 cup fresh lemon juice
2 tbsp apple cider vinegar
1/4 cup tamari
1/4 cup flat leaf parsley, chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tbsp honey
Changing Habits Seaweed Salt to taste
Changing Habits Pepper to taste
Salad
1 large bunch of cos lettuce leaves
1 small pineapple, core removed and sliced
1/4 Spanish onion, thinly sliced
1/2 cucumber, chopped
1/4 cup pine nuts, roasted
200 g haloumi, fried until golden
1 avocado, sliced
Garnish
Small handful sprouts
Chilli or thinly sliced capsicum
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