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Chicken and pineapple salad

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 2 single free range chicken breast fillets
  • Salt & freshly ground pepper
  • 1 tablespoon oil
  • 1/4 pineapple, peeled, cut into thin 3cm pieces
  • 2 celery stalks, cut into thin diagonal slices
  • 2 tablespoons Heinz traditional egg mayonnaise
  • 1 butter lettuce, leaves separated, washed
  • 1/4 cup (30g) roughly chopped walnuts, toasted


  • 1
    Cut the chicken fillets in half lengthways. Season with salt and pepper.
  • 2
    Heat the oil in a non-stick frying pan over a medium-high heat. Add the chicken and cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate to cool slightly, then cut into thin slices.
  • 3
    Combine the pineapple, celery, chicken and mayonnaise. Serve the salad in the lettuce leaves topped with walnuts.

Source: taste.com.au


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