Chicken and Spring Mix Salad with Spicy Pineapple Dressing

Heat olive oil in a non-stick skillet over medium-high heat. Add the chicken and cook for 5 minutes per side until golden brown and cooked through. Remove from the pan and set aside to rest.

Ingredients

Chicken Pieces

30 mL of Olive Oil

Equipment

Non-Stick Skillet

In a blender, combine half of the pineapple, orange juice, white vinegar, and the serrano pepper. Process until smooth, then stir in a splash of olive oil.

Ingredients

Olive Oil

240 mL of Pineapple

60 mL of Orange Juice

30 mL of White Vinegar

1 piece of Serrano Pepper

1 piece of Red Bell Pepper

15 mL of Serrano

Equipment

Blender

Wooden Spoon

Thinly slice the red onion and red bell pepper. Cut the remaining pineapple into half-inch chunks.

Ingredients

Pineapple

Serrano Pepper

Red Bell Pepper

120 mL of Red Onion

Equipment

Chefs Knife

Cutting Board

In a large bowl, combine the sliced vegetables and pineapple chunks. Drizzle with the prepared dressing and toss to coat.

Ingredients

Pineapple

Equipment

Bowl

Slice the rested chicken across the grain. Divide the salad between two plates, top with the sliced chicken, and drizzle with the remaining dressing.

Ingredients

Chicken Pieces

Equipment

Chefs Knife

Serving Dish