Summary

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

1. 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.
2. 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.
3. 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.
4. 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.