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| Chicken and Spring Mix Salad with Spicy Pineapple Dressing |
After a meat-eating spree, we were looking for a salad that was filling as well as healthy. Lucky for us, we found a great recipe in this month's issue of Cooking Light that not only provided something light and healthy, but provided proteins (chicken) that we essentially need in order to call it a meal. Here is our spin on this recipe. As with most recipes that we find online or in magazines, we do some tweaking to fit our eating style.
Ingredients :
- 2 tablespoons extra-virgin olive oil, divided
- ½ pound skinless, boneless chicken breast
- paprika to taste
- salt
- garlic powder
- 1 tablespoon extra-virgin olive oil
- ½ cup cubed fresh pineapple, divided
- 2 tablespoons apple cider vinegar
- 1 tablespoon orange juice
- ½ serrano pepper, seeded
- ⅓ red bell pepper, thinly sliced
- ¼ red onion, thinly sliced
- 1 (5 ounce) package spring mix salad blend
Instructions :
| Prep : 25M | Cook : 2 saladsM | Ready in : 35M |
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Notes :
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