11Ingredients
130Calories
30Minutes

Ingredients

  • 1/2 pound skinless boneless chicken breast
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 cup fresh pineapple (cubed, about 8 ounces, divided)
  • 1 tablespoon orange juice (or apple juice)
  • 2 tablespoons apple cider vinegar
  • 1/2 serrano pepper
  • 1 tablespoon olive oil
  • 1/3 red bell pepper
  • 1/4 red onion

Directions

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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!
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NutritionView more

130Calories
Sodium15%DV360mg
Fat8%DV5g
Protein25%DV13g
Carbs3%DV8g
Fiber4%DV1g

PER SERVING *

Calories130Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat1g5%
Trans Fat
Cholesterol35mg12%
Sodium360mg15%
Potassium320mg9%
Protein13g25%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate8g3%
Dietary Fiber1g4%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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