Marinated Chicken and Grilled Pineapple Salad

by | Nov 18, 2019 | 0 comments

Perfect for the barbecue season! A deliciously balanced salad, great as a main or side dish.

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
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
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.

Category,

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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
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

Directions

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
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