Marinated Chicken and Grilled Pineapple Salad
Marinated Chicken and Grilled Pineapple Salad
Tessa
4
15 minutes
15 minutes
Mains, Sides
Perfect for the barbecue season! A deliciously balanced salad, great as a main or side dish.
Ingredients
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500 g chicken tenderloins
- 2 tbsp olive oil
- 1/4 cup fresh lemon juice
- 2 tbsp apple cider vinegar
- 1/4 cup tamari
- 1/4 cup flat leaf parsley, chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tbsp honey
- Changing Habits Seaweed Salt to taste
- Changing Habits Pepper to taste
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1 large bunch of cos lettuce leaves
- 1 small pineapple, core removed and sliced
- 1/4 Spanish onion, thinly sliced
- 1/2 cucumber, chopped
- 1/4 cup pine nuts, roasted
- 200 g haloumi, fried until golden
- 1 avocado, sliced
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Small handful sprouts
Chilli or thinly sliced capsicum
Directions
- Mix all of the marinade ingredients together in a large bowl with the chicken tenderloins.
Place in the refrigerator, stirring occasionally for 4+ hours.
On a medium-high heat fry the pineapple on each side until golden. Remove and set aside.
Using the same pan still on a medium heat, cook the chicken until golden on each side. Set aside to cool slightly.
In a separate bowl, place the lettuce leaves in the bottom and add the rest of the salad ingredients.
Top the salad with the chicken and pineapple.
Add garnish before serving.
