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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.