Ensalada de Pollo con Piña (Pineapple Chicken Salad)
Elevate your dinner with a tropical twist that combines the flavors of juicy pineapple and tender chicken for a refreshing feast!
Start by preparing the chicken. Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes on each side until fully cooked; internal temperature should reach 165°F (75°C). Once cooked, remove the chicken from the skillet and let it rest for 5 minutes.
While the chicken is resting, chop the pineapple, red bell pepper, and green onion. Dice the cilantro and set aside.
In a bowl, mix together the diced tomato, pineapple, red bell pepper, green onion, and cilantro. Squeeze the lime juice over the salad mixture for a bit of tanginess, adding the remaining tablespoon of olive oil. Toss everything together gently to combine.
Once the chicken has rested, slice it into strips and lay it over the pineapple salad mixture. Serve immediately while the chicken is warm.
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- Add diced avocado for extra creaminess and richness.
- Include chopped walnuts or pecans for a crunchy texture.
- Mix in some chili flakes for a spicy kick.
- Make sure to let the chicken rest after cooking for juicier pieces.
- Experiment with different fruits, like mango or strawberries, for a unique twist.
- Use fresh lime juice to enhance the flavor of the salad.
- fat: 10g
- carbs: 20g
- protein: 30g
- calories: 250
This dish combines lean protein from chicken with the natural sweetness of pineapple, making it nutritious and a great option for a healthy meal.
