Leaf Salad with Chicken and Pineapple
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.25 ¼ pineapple, fresh or canned as appropriate
- 500 g lettuce (e.. iceber, frisée, lettuce, lollo bianco)
- 1 large carrot
- 150 g natural yourt
- 2 tablespoon pineapple juice or orange juice
- 1 tablespoon oil, neutral
- 2 chicken breast fillet (s)
- 0.5 teaspoon ½ curry powder
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Peel and dice the pineapple. Wash the lettuce, spin dry and cut into bite-sized pieces, coarsely grate the carrot. Mix the yogurt, pineapple juice, curry and pepper into a dressing.
- Fry the chicken breast fillets in hot oil for a few minutes, then fry the pineapple pieces for a few minutes. When the chickens are cooked, season everything with salt and pepper and cut the meat into slices.
- Distribute the lettuce on plates, sprinkle with shredded carrots and place the chicken breast slices and the pineapple pieces on top. Pour the dressing over the salad.
- The amount of ingredients is designed for a starter salad. If you want to serve the salad as a light main course, you just have a whole chicken breast fillet per person and a little more leaf salads.
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