Chicken, Pineapple and Potato Salad with Yogurt Dressing

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Pineapple1/2 cup (85 g)
• Scallion2 tablespoon (10 g)
• Yogurt2 tablespoon (30 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. While boiling, peel and dice the potato.

2. 2

   Step 2

   Once the water boils, add the potatoes and boil for 10 minutes until softened. Remove, drain and set aside.

3. 3

   Step 3

   Preheat a pan or grill. While heating, cut the chicken into bite-sized pieces and season with salt and pepper to taste.

4. 4

   Step 4

   Pour in the oil, spread and add the chicken. Cook for 4-5 minutes per side over medium heat until done.

5. 5

   Step 5

   Peel and slice the pineapple.

6. 6

   Step 6

   For the dressing: Mix the plain yogurt, lemon juice, mustard and salt and pepper to taste.

7. 7

   Step 7

   In a salad bowl place the chicken, potato, pineapple and chopped scallions.

8. 8

   Step 8

   Pour the dressing over the salad and mix before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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