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Ingredients
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2 single free range chicken breast fillets
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Salt & freshly ground pepper
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1 tablespoon oil
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1/4 pineapple, peeled, cut into thin 3cm pieces
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2 celery stalks, cut into thin diagonal slices
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2 tablespoons Heinz traditional egg mayonnaise
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1 butter lettuce, leaves separated, washed
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1/4 cup (30g) roughly chopped walnuts, toasted
Method
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1Cut the chicken fillets in half lengthways. Season with salt and pepper.
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2Heat 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.
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3Combine the pineapple, celery, chicken and mayonnaise. Serve the salad in the lettuce leaves topped with walnuts.
Source: taste.com.au
