Pineapple Chicken Salad

Ingredients

• 3 chicken breast fillets (about 130 g each)
• Salt
• black pepper (freshly ground)
• 3 tbsp Rapeseed oil
• 3 handfuls mixed salad greens
• 300 g tomatoes
• 0.25 pineapple
• 2 tsp mustard
• 4 tbsp orange juice
• 1 tsp sugar
• 2 tbsp white balsamic vinegar
• 4 tbsp olive oil
• 4 Tbsp sunflower oil
• 2 cayenne peppers
• 0.5 tsp Coriander seeds
• fresh coriander leaves (for garnish)

Instructions

1. 1.

   Wash the chicken breast fillets, pat dry with paper towels, season with salt and pepper. In a pan, sear in hot rapeseed oil on both sides, then finish cooking over low heat for 6‑8 minutes per side. Remove from the pan and let rest briefly.

2. 2.

   Meanwhile, wash and spin dry the salad greens. Wash the tomatoes, halve them, remove seeds, and dice. Peel the pineapple and cut into small cubes. Whisk together mustard, orange juice, sugar, vinegar, and oils to make a dressing; season with cayenne and coriander.

3. 3.

   Lay the salad greens on a serving bowl as a bed. Slice the chicken diagonally into thin strips and arrange them with tomatoes and pineapple over the greens. Just before serving, drizzle with the dressing and garnish with fresh coriander leaves.