Chicken and spring mix salad with spicy pineapple dressing
A gluten-free, dairy-free salad recipe with spring mix, chicken, and a spicy pineapple dressing. Perfect for paleo and primal diets. Best enjoyed during spring as a main course. Covers 31% of daily vitamins and minerals.
Ingredients
cider vinegar
2 Tbsps
garlic powder
0.5 tsps
olive oil
1 Tbsp
orange juice
1 Tbsp
chili powder
1 tsp
pineapple
226.8 g
red bell peppers
0.33
red onion
0.25
salt
0.5 tsps
serrano chile
0.5
skinless boneless chicken breast halves
340.19 g
fresh spring mix of spinach
141.75 g
Method
- Heat a non-stick pan over medium-high heat with 1 tbsp olive oil.
- Sprinkle both sides of chicken evenly with paprika, garlic powder, and salt.
- Add chicken to pan; cook for 5 minutes on each side or until well browned.
- Remove from pan; set aside.
- Combine half of pineapple, orange juice, vinegar, and Serrano in a blender; process until smooth.
- Add olive oil after blended and mix with spoon or ladle.
- Cut the red onion and red bell pepper into thin strips or desired pieces. Pineapples should be cut into 1/2-inch chunks or can be cut according to preference as well.
- Combine remaining pineapple and the remaining ingredients in a large bowl.
- Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 2 plates.
- Cut chicken across the grain into thin slices; divide chicken evenly over salads.
- Drizzle salad evenly with remaining dressing. Enjoy!
Nutrition:
Carbs
21 g
Fat
11 g
Protein
38 g
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