Summer Salad with Pineapple Chicken

Summary

Prep Time	20 mins
Cook Time	10 mins
Total Time	2 hrs 30 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

For the salad:

For the marinade:

1 small pineapple, fresh or canned
1 chilli pepper (s) or dried chilli powder
0.5 ½ lemon (s), juice from it
3 tablespoon curry powder
Salt and pepper

For the dressing:

2 tablespoon herb vinegar
0.5 ½ lemon (s), juice from it
2 tablespoon water
Salt and pepper

Instructions

Peel the pineapple and chilli and place in a multi-food processor. Halve the lemon and add the juice from half the lemon to the pineapple. Add curry powder, salt and pepper according to taste. Process everything to a smooth mass and fill in a freezer bag. Marinate the chicken breasts in the mixture in the refrigerator for at least 2 hours.
Wash and cut the rocket, iceberg lettuce and cucumber and place in a large salad bowl. Halve the feta cheese, cut into large pieces and sprinkle over the salad. Peel the mango, cut into small pieces and add to the salad.
Peel, core and slice the avocados. Season with salt and pepper
Heat a grill pan and fry the chicken breasts and the avocado slices well in it.
In the meantime, make a dressing. Mix the herb vinegar, the other half of the lemon, the water and salt and pepper as desired. Pour over the salad and mix well
Spread the rest of the feta cheese and the fried avocado slices over the salad. Cut the chicken breasts into slices and spread them over the salad as well
Garlic bread toasted in the oven tastes good with it.

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