Chicken and Spring Mix Salad with Spicy Pineapple Dressing

Chicken and Spring Mix Salad with Spicy Pineapple Dressing


  • •2 tbsp apple cider vinegar (or vinegar + 1 tsp sugar)
  • •1/2 tsp garlic powder
  • •1 tbsp olive oil (extra-virgin if available)
  • •1 tbsp orange juice (or apple juice)
  • •1 tsp paprika (or chili powder)
  • •1 cup cubed fresh pineapple (about 8 ounces), divided
  • •1/3 red bell pepper, thinly sliced
  • •1/4 red onion, thinly sliced
  • •1/2 tsp salt
  • •1/2 Serrano pepper, seeded (or habanero)
  • 3/4 pound skinless, boneless chicken breast halves, cut into cubes
  • •1 (5-ounce) package fresh spring mix of spinach, baby lettuce, and radicchio


  1. Heat a non-stick pan over medium-high heat with 1 tbsp olive oil. Sprinkle both sides of chicken evenly with paprika, garlic powder, and salt. Add chicken to pan; cook for 5 minutes on each side or until well browned. Remove from pan; set aside.
  2. Combine half of pineapple, orange juice, vinegar, and Serrano in a blender; process until smooth. Add olive oil after blended and mix with spoon or ladle.
  3. Cut the red onion and red bell pepper into thin strips or desired pieces. Pineapples should be cut into 1/2-inch chunks or can be cut according to preference as well.
  4. Combine remaining pineapple and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 2 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salad evenly with remaining dressing. Enjoy!

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