Chicken and Spring Mix Salad with Spicy Pineapple Dressing recipe
All Recipes Salad
Ingredients
- 2 tablespoons extra-virgin olive oil, divided ½ pound skinless, boneless chicken breast paprika to taste salt garlic powder 1 tablespoon extra-virgin olive oil ½ cup cubed fresh pineapple, divided 2 tablespoons apple cider vinegar 1 tablespoon orange juice ½ serrano pepper, seeded ⅓ red bell pepper, thinly sliced ¼ red onion, thinly sliced 1 (5 ounce) package spring mix salad blend
Nutrition Info
- 363.9 caloriescarbohydrate: 12.1 gcholesterol: 64.6 mgfat: 23.4 gfiber: 3.3 gprotein: 25.6 gsaturatedFat: 3.7 gservingSize: -sodium: 658.8 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Spring Mix Salad with Spicy Pineapple Dressing
Directions
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Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Sprinkle both sides of chicken evenly with paprika, salt, and garlic powder. Add chicken to skillet, cook until well-browned, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet.
Combine 1/4 cup pineapple, vinegar, orange juice, and serrano pepper in a blender, process until smooth. Add remaining 1 tablespoon olive oil and mix into dressing with a spoon.
Combine remaining 1/4 cup pineapple, red bell pepper, red onion, and spring mix salad blend. Drizzle with 3/4 cup dressing and toss gently to coat. Divide salad evenly between 2 plates. Cut chicken across the grain into thin slices, divide evenly over salads. Drizzle salad evenly with remaining dressing.