Creole-Style Chicken Salad with Pineapple

Ingredients

• 3 tbsp Lime juice
• 2 tsp Honey
• 2 tbsp freshly grated ginger
• 4 tbsp cold‑pressed 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 the core and dice finely; mix with 2 tbsp of dressing. Clean the bell pepper, halve it, deseed, peel off the white skin, quarter it and coat with dressing. Cut the pineapple lengthwise in half, then quarter each half. Slice 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 the chicken breasts for 3–5 minutes per side, then remove and keep warm in an oven at low heat. Add pineapple and bell pepper to the pan; grill the peppers for 3–4 minutes, then break into pieces. Grill pineapple slices for 4 minutes each side. Remove cores from all pineapple pieces, cut them in half lengthwise, separate flesh from rind, and mix with tomatoes and peppers. Clean, wash, rinse and dry arugula and watercress. Arrange four plates with salad greens, top with sliced chicken breasts, garnish with watercress and pineapple strips, and serve.