Marinated Chicken and Grilled Pineapple Salad

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

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

Mix all of the marinade ingredients together in a large bowl with the chicken tenderloins.

Place in the refrigerator, stirring occasionally for 4+ hours.

On a medium-high heat fry the pineapple on each side until golden. Remove and set aside.

Using the same pan still on a medium heat, cook the chicken until golden on each side. Set aside to cool slightly.

In a separate bowl, place the lettuce leaves in the bottom and add the rest of the salad ingredients.

Top the salad with the chicken and pineapple.

Add garnish before serving.