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Categories:
extra-virgin olive oil skinless paprika salt garlic extra-virgin olive oil fresh pineapple apple cider vinegar orange juice serrano pepper red bell pepper red onion spring mix salad blend
Viewed: 19 - Published at: 8 years agoIngredients
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 pound skinless, boneless chicken breast
- paprika to taste
- salt
- garlic powder
- 1 tablespoon extra-virgin olive oil
- 1/2 cup cubed fresh pineapple, divided
- 2 tablespoons apple cider vinegar
- 1 tablespoon orange juice
- 1/2 serrano pepper, seeded
- 1/3 red bell pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 1 (5 ounce) package spring mix salad blend
Method
- Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Sprinkle both sides of chicken evenly with paprika, salt, and garlic powder. Add chicken to skillet; cook until well-browned, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet.
- Combine 1/4 cup pineapple, vinegar, orange juice, and serrano pepper in a blender; process until smooth. Add remaining 1 tablespoon olive oil and mix into dressing with a spoon.
- Combine remaining 1/4 cup pineapple, red bell pepper, red onion, and spring mix salad blend. Drizzle with 3/4 cup dressing and toss gently to coat. Divide salad evenly between 2 plates. Cut chicken across the grain into thin slices; divide evenly over salads. Drizzle salad evenly with remaining dressing.
