🥗 Chicken and Pineapple Salad

Name: Chicken and Pineapple Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 4 small chicken breast fillets; salt; pepper (from the mill); 2 tbsp oil; 250 g pineapple fruit flesh; 1 apple; 2 tbsp lemon juice; 1 red bell pepper; 200 g green cut green beans; 200 g mixed leaf salad (head lettuce, frisée... ); 2 tbsp white wine vinegar; 3 tbsp sunflower oil; 1 pinch sugar; 0.5 tsp mustard

418 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

4 small chicken breast fillets
salt
pepper (from the mill)
2 tbsp oil
250 g pineapple fruit flesh
1 apple
2 tbsp lemon juice
1 red bell pepper
200 g green cut green beans
200 g mixed leaf salad (head lettuce, frisée... )
2 tbsp white wine vinegar
3 tbsp sunflower oil
1 pinch sugar
0.5 tsp mustard

Instructions

1. Season the chicken with salt and pepper and cut it into bite-sized pieces. Dice the pineapple flesh. Wash the bell pepper, cut it in half lengthwise, remove the seeds and white membranes, and cut into strips.
2. Wash the beans and cut them diagonally into pieces about 3 to 4 centimeters long.
3. Boil the beans in salted water for about 8 minutes, drain them, shock them with cold water, and let them drain. Wash the apple, cut it into quarters, remove the core, cut into small pieces, and drizzle with lemon juice.
4. Wash the salad greens, remove any damaged or wilted leaves, dry them in a salad spinner, and tear them into small pieces.
5. Fry the chicken in hot oil on all sides for about 4 minutes. Add the bell pepper and fry for another 2 minutes. Then add the pineapple, apple, and beans and fry everything for another 2 to 3 minutes, stirring occasionally. Season with salt and pepper.
6. Whisk together vinegar, mustard, sugar, a little salt, and pepper. Stir in the oil, adjust seasoning, and toss with the salad. Arrange the salad on plates and top with the chicken mixture.

Nutrition per serving

kcal: 418
Protein: 50 g · Fett/Fat: 14 g · Carbs: 20 g