Light Hawaiian pineapple chicken salad with juicy pan-seared chicken, fresh pineapple, cherry tomatoes, cucumber and a simple lemon olive oil dressing.

Prep time: 20 minutesCook time: 15 minutesTotal time: 35 minutesServings: 4 servingsDifficulty: Easy

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This salad combines crisp spring vegetables with juicy fresh pineapple and tender pan-seared chicken for a light, tropical meal. It is ideal for a sunny spring lunch or a quick, healthy dinner.

Ingredients

  • 300 g (10½ oz) boneless, skinless chicken breast
  • 200 g (7 oz) fresh pineapple, cut into chunks
  • 150 g (5 oz) mixed salad greens
  • 100 g (3½ oz) cherry tomatoes, halved
  • 1 cucumber, sliced
  • ¼ red onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken breast for 5–7 minutes per side, until golden and cooked through. Let it rest briefly, then slice.
  2. In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion and pineapple.
  3. Add the sliced chicken, drizzle with the remaining olive oil and the lemon juice, season with salt and pepper and toss gently.
  4. Divide among plates and serve right away.

Tips

  • Adjust the lemon juice to taste for a sharper or milder dressing.
  • Fresh pineapple has far more flavor than canned, so use it if you can.

Nutrition Information

Calories: about 280 kcal per serving | Protein: 26 g | Carbs: 18 g | Fat: 10 g

healthy saladHawaiianpineapplechicken saladspring

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