Thai Grilled Pineapple & Chicken Salad
Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 4 out of 4
13 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 1teaspoons fish sauce
- 1/2 cup coriander leaves, roughly chopped
- 1 Lebanese cucumber, seeded and sliced
- 1/2 pineapple
- 150grams snow peas, trimmed and halved
- 250grams cherry tomatoes, halved
- 2 chicken breast fillets, trimmed
- 1tablespoons lime juice
- 2tablespoons sweet chilli sauce
- 2teaspoons peanut oil (plus 1 tbs peanut oil for dressing)
- 120grams mixed salad leaves
- 2teaspoons caster sugar
Nutrition per serving
995kJ / 238Cal
995 Kilojoules or 238 Calories
11% of daily energy intake*
Protein
31.8grams
Fat
4.2grams
Carbs
18.0grams
Sugars
14.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 8
Preheat a BBQ or chargrill pan over high heat.
Step 2 of 8
Peel pineapple, remove core and thinly slice.
Step 3 of 8
Cut chicken fillets in half horizontally to make thin steaks.
Step 4 of 8
Combine oil, sweet chilli sauce and garlic and brush over the chicken.
Step 5 of 8
BBQ, chargrill or panfry over medium-high heat for 2 minutes each side. Add pineapple slices and cook for 1 minute, turning once.
Step 6 of 8
Place salad leaves, snow peas, cucumber, tomato and coriander into a large bowl.
Step 7 of 8
Put dressing ingredients in a small screw-top jar and shake well until combined. Pour over salad and toss to well combine.
Step 8 of 8
Divide salad between serving plates. Add sliced chicken and pineapple to the salad. Serve immediately.
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