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Griddled Pineapple Chicken Salad

Three Kids and Counting the Pennies
  • 195 minutes
  • Serves 4

INGREDIENTS

4

Chicken breasts, skinless

1

Avocado

100 g

Baby spinach, leaves

3

Beetroots, cooked and cubed

1 tsp

Garlic powder

1 tsp

Ginger puree

175 g

Lettuce, mixed leaves

1 can

Pineapple chunks

12

Potatoes, new

1

Red onion

1

Shallot, small

1 tsp

Chili sauce

1 tsp

Dijon mustard

1 tsp

Honey

5 1/8 tbsp

Lemon juice

1 tbsp

Soy sauce

1/4 tsp

Black pepper, ground

50 g

Brown sugar

1/2 tsp

Onion salt

1/2 tsp

Salt

120 milliliters

Olive oil

1 tbsp

Red wine vinegar

120 milliliters

Pineapple juice

1 tsp

Cournflour