Monday, 15 December 2008

Spicy Tropical Chicken Salad

Chicken Marinade:
1/2 cup fresh pineapple chunks
1 T fish sauce
1/2 tsp balsamic vinegar
1/2 tsp molasses
2 T hot sauce (fruit flavour if
1 garlic clove, minced
juice from 1 lime
2 large chicken breasts,
   boneless and skinless
salt and pepper

For the Dressing:
2 tsp Spicy mustard
1 T hot sauce (fruit flavour if
1 tablespoon honey
zest and juice, 1 lime
1 garlic clove, minced
3 tablespoons extra virgin olive

For The Salad:
1 avocado, cubed
1 cup cherry tomatoes, halved
1/2 cup fresh pineapple chunks
several handfuls of baby spinach

  • Place marinade ingredients into a blender or food processor and blend until smooth.
  • Coat chicken in marinade and let sit in fridge for at least one hour.
  • Heat up a pan to medium-high heat and cook with marinade on each side for 4-5 minutes or until center is no longer pink. Set aside to cool.
  • Once cool, cut chicken into chunks and build salad.