Ingredients

1/2 lb skinless, boneless chicken breast

1 tsp paprika (or chili powder)

1/2 tsp salt

1/2 tsp garlic powder

1 cup cubed fresh pineapple (about 8 ounces), divided

1 tbsp orange juice (or apple juice)

2 tbsp apple cider vinegar (or vinegar + 1 tsp sugar)

1/2 Serrano pepper, seeded (or habanero)

1 tbsp olive oil (extra-virgin if available)

1/3 red bell pepper, thinly sliced

1/4 red onion, thinly sliced

1 (5-ounce) package fresh spring mix of spinach, baby lettuce, and radicchio

Preparation

  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!