← All recipes

🍽️ Fruity Curry Chicken Salad with Pineapple

476 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets
• 2 tbsp butter
• salt
• pepper (from the mill)
• 1 tbsp curry powder
• 1 ripe pineapple
• 50 ml orange juice
• 1 tbsp soy sauce
• 2 tbsp sesame oil
• 1 pinch cayenne pepper
• 2 tbsp freshly chopped mint
• 2 tbsp coconut flakes
• mint (for garnish)

Instructions

1. 1. Rinse the chicken breast under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the chicken breast into thin strips.
4. 4. Rub the meat strips with curry powder, salt, and pepper.
5. 5. Heat the butter in a non-stick pan.
6. 6. Fry the fillet strips in batches over high heat.
7. 7. Stir the meat constantly while frying.
8. 8. Let the fried meat cool down.
9. 9. Peel the pineapple thoroughly.
10. 10. Cut the pineapple lengthwise into quarters.
11. 11. Cut off the hard core in the center of the quarters.
12. 12. Cut the pineapple flesh into small cubes.
13. 13. Add the pineapple cubes and the cooled meat to a bowl.
14. 14. Mix the orange juice with soy sauce.
15. 15. Add sesame oil, salt, pepper, and cayenne pepper to the mixture.
16. 16. Stir until a creamy salad dressing forms.
17. 17. Stir the chopped mint into the sauce.
18. 18. Mix the sauce with the chicken strips and pineapple pieces.
19. 19. Sprinkle the salad with coconut flakes.
20. 20. Serve the salad on halved pineapple shells.
21. 21. Garnish the plate with fresh mint leaves.

Nutrition per serving

• kcal: 476
• Protein: 49 g · Fett/Fat: 15 g · Carbs: 33 g