On Friday night Filipa and I made this beautiful salad for dinner. The recipe was from a Woolworths magazine...unfortunately I forgot to take a photo of it, but luckily Filipa eats super slow and still had a bit left when I thought about it! So, there are photos of her half eaten bowl and the picture from the magazine! It was soooo good...light and summery and left you feeling fresh and fruity!
Thai Grilled Pineapple and Chicken Salad
2 chicken breast fillets, trimmed
1 Tbs peanut oil
2 Tbs sweet chilli sauce
2 garlic cloves, crushed
120g mixed salad leaves
150g snowpeas, trimmed and halved
1 Lebanese cucumber, sliced
250g cherry tomatoes, halved
1/2 cup coriander leaves, roughly chopped
1 Tbs lime juice
2 tsp peanut oil
2 tsp caster sugar
1 tsp fish sauce
Preheat a barbecue or chargrill pan over high heat.
Peel pineapple, remove core and thinly slice.
Cut chicken fillets in half horizontally to make thin steaks.
Combine oil, sweet chilli sauce and garlic and brush over the chicken. Barbecue, chargrill or panfry over medium-high heat for 2 minutes each side.
Add pineapple slices and cook for 1 minute, turning once.
Place salad leaves, snow peas, cucumber, tomato and coriander into a large bowl.
Put dressing ingredients in a small screw-top jar and shake well until combined. Pour over salad and toss well.
Divide salad between 4 serving plates. Add sliced chicken and pineapple to the salad.