Chicken and Pineapple Salad

Ingredients

• Lettuce2 cup (70 g)
• Tomato1 count (130 g)
• Chicken Breast150 g
• Pineapple1/2 cup (85 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Heat a pan over high heat. Once heated, add half of the oil and the diced chicken.

2. 2

   Step 2

   Cook for 4-5 minutes or until the pieces are well cooked. Once cooked, remove and set aside.

3. 3

   Step 3

   Peel and cut the pineapple into bite-size pieces.

4. 4

   Step 4

   Next, wash, dry and chop the vegetables for the fresh salad.

5. 5

   Step 5

   Serve the fresh salad with chicken and pineapple. Season with lemon juice, remaining oil, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Pineapple Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.