Recipe: Chicken and pineapple salad

This light chicken and pineapple salad, created by Chef Nalinda of Constance Lémuria, is perfect for eating outdoors on long sunny days.

Nalinda's chicken and pineapple salad

Nalinda’s chicken and pineapple salad

Ingredients

  • 2 single chicken breast fillets
  • 1 tbsp olive oil
  • 1/4 pineapple, peeled and cut into thin 3cm pieces
  • 2 celery stalks, cut into thin diagonal slices
  • 2 tbsp mayonnaise
  • 1 butter lettuce, leaves separated, washed
  • 1/4 cup (30g) chopped spring onion, toasted
  • Salt and freshly ground pepper

Method

1. Cut the chicken fillets in half lengthways. Season with salt and pepper.

2. Heat the oil in a non-stick frying pan over a medium-high heat. Add the chicken and cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate to cool slightly, then cut into thin slices.

3. Combine the chicken and pineapple with mayonnaise, celery and chopped spring onion. Add salt and pepper to taste.

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