Curry Chicken Salad with Pineapple

Ingredients

• 4 chicken breast fillets
• 2 tbsp butter
• Salt
• black pepper (freshly ground)
• 1 tbsp curry powder
• 1 ripe pineapple
• 50 ml orange juice
• 1 tbsp soy sauce
• 2 tbsp sesame oil
• a pinch cayenne pepper
• 2 tbsp freshly chopped mint
• 2 tbsp coconut flakes
• mint leaves for garnish

Instructions

1. 1.

   Trim, pat dry, and slice chicken breast fillets into strips. Rub with curry powder, salt, and pepper. Heat butter in a non‑stick pan and sear the chicken strips in batches, stirring frequently until browned; let cool.

2. 2.

   Peel the pineapple thoroughly, cut it lengthwise into quarters, and remove the core. Dice the fruit into small pieces and add to a bowl with the cooked chicken.

3. 3.

   Whisk orange juice with soy sauce, sesame oil, salt, pepper, and cayenne pepper to make a salad dressing; fold in mint. Combine the dressing with the chicken strips and pineapple cubes, then sprinkle coconut flakes over the salad. Serve the curry chicken salad on halved pineapple slices and garnish with mint leaves.