Creole Chicken Pineapple Salad

Ingredients

• 3 tbsp Lime juice
• 2 tsp Honey
• 2 tbsp freshly grated ginger
• 4 tbsp extra virgin olive oil
• 2 chicken breast fillets (200 g each)
• Sea salt
• black pepper
• 1 yellow bell pepper
• 2 Tomatoes
• 1 ripe pineapple
• 1 tbsp oil
• 0.5 head arugula
• 1 bunch watercress

Instructions

1. 1.

   Whisk honey, lime juice, ginger and olive oil together. Rinse the chicken breasts under cold water, pat dry, season with salt and pepper, then brush with 1 tbsp of the dressing. Wash all fruit and vegetables. Halve the tomatoes, remove cores and dice finely, mix with 2 tbsp dressing. Clean the bell pepper, halve, seed, peel off white skin, quarter and coat with dressing. Cut the pineapple lengthwise in half, quarter each half. Score the flesh crosswise every 2 cm without cutting through the rind, brush with remaining dressing.

2. 2.

   Heat a grill pan and oil it lightly. Grill chicken breasts for 3–5 min per side, then remove and keep warm in an oven at low heat. Add pineapple and bell pepper to the pan; grill peppers 3–4 min, then break apart, grill pineapple slices 4 min each side. Remove cores from remaining pineapple pieces, cut into halves, loosen flesh from rind, mix with tomatoes and peppers. Clean and dry arugula and watercress. Arrange four plates with salad base, top with sliced chicken, garnish with watercress and pineapple strips, then serve.