Grilled Chicken and Pineapple Salad

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  7 oz or 198g

• Pineapple

  Canned, water pack, solids and liquids

  4 slice or ring (3" dia) with liquid or 188g

• Fruit salad

  (peach and pear and apricot and pineapple and cherry), water pack, solids and liquids, canned

  200g

• Onions

  Raw

  12 small or 840g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Limes

  Raw

  1 fruit or 67g

• Garlic

  Raw

  1 cloves, minced or 3g

• Honey

  1 tsp or 7g

• Tabasco sauce

  Ready-to-serve, pepper

  100g

Directions

1. Mix the ingredients of the dressing in a salad bowl, season with salt. Add in the spinach and let it rest. In the meantime, cut the chicken breasts in half, horizontally (you will end up with 4 chicken fillets), place on a hot grill pan, and cover each chicken breast with a slice of pineapple, season with black pepper. Grill for around 6-8 minutes, then turn and grill for another 5 minutes (at this stage remove the pineapple and let it grill next to the chicken). Remove from the heat and let the chicken rest 3 minutes, then, cut it into strips. Add the chicken to the salad together with sliced pineapple and finely chopped onion, mix before serving.

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