Marinated Chicken and Grilled Pineapple Salad
by Tessa Nov 18, 2019 |
Perfect for the barbecue season! A deliciously balanced salad, great as a main or side dish.
Yields 4 Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 mins
Ingredients
Marinated chicken
500 g chicken tenderloins
2 tbsp olive oil
0.25 cup fresh lemon juice
2 tbsp apple cider vinegar
0.25 cup tamari
0.25 cup flat leaf parsley, chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tbsp honey
Salad
1 large bunch of cos lettuce leaves
1 small pineapple, core removed and sliced
0.25 Spanish onion, thinly sliced
0.5 cucumber, chopped
0.25 pine nuts, roasted
200 g haloumi, fried until golden
1 avocado, sliced
Garnish
Small handful sprouts
Chilli or thinly sliced capsicum
Method
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 Ingredients
Marinated chicken
500 g chicken tenderloins
2 tbsp olive oil
0.25 cup fresh lemon juice
2 tbsp apple cider vinegar
0.25 cup tamari
0.25 cup flat leaf parsley, chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tbsp honey
Salad
1 large bunch of cos lettuce leaves
1 small pineapple, core removed and sliced
0.25 Spanish onion, thinly sliced
0.5 cucumber, chopped
0.25 pine nuts, roasted
200 g haloumi, fried until golden
1 avocado, sliced
Garnish
Small handful sprouts
Chilli or thinly sliced capsicum
Directions Method
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.
Marinated Chicken and Grilled Pineapple Salad
AuthorTessa
