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Recipe: Pineapple Chicken Salad with Curry

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Spicy, fruity chicken salad makes a great lunch or light dinner. The curry and the enzyme bromelain, which is found in pineapple, offer anti-inflammatory protection. This recipe is easily doubled.

Serves 2.

Ingredients:

For the chicken salad:
1 boneless, skinless chicken breast (½ split)
1 tsp. olive oil
1/3 c. halved grapes
1/3 c. fresh pineapple, cubed
Salt and pepper to taste

For the dressing:
¼ c. homemade mayonnaise
Juice of ½ lime
¼ tsp. curry powder, or more to taste
2 tsp. honey (optional)

Your preferred salad greens for serving

Lime slices and contrasting fruit, like blueberries or strawberries to garnish

Directions:

•    Rinse chicken and pat dry. Rub with olive oil and sprinkle with salt and pepper.
•    Grill on medium-high for 7-8 minutes per side, until center is no longer pink.
•    Place the cubed pineapple on aluminum foil and add to grill after turning the chicken.
•    Meanwhile, whisk the chutney, mayo, curry powder and lime juice in a small bowl.
•    Remove the chicken and pineapple from the grill. Cool slightly and cut the chicken into strips or cubes.
•    Combine chicken, pineapple and grapes in medium-sized bowl. Add dressing and mix gently.
•    Plate with salad greens and garnish creatively!

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