Pairing pineapple and chicken is quite common in gastronomy. This recipe takes advantage of their wonderful match in the form of a fine summer salad, made complete with an oriental dressing. It can be a perfect, light lunch or dinner in the summer heat.
Cut the chicken breast into small cubes and then grill it on a spoonful of sunflower seed oil, with a pinch of salt.
Peel the pineapple and cut it into slices and then wedges. Grill them on all sides in a grill pan on another spoonful of sunflower seed oil.
Cut the cherry tomatoes in half.
In a bowl, mix the fish sauce, the pear balsamic vinegar, the hazelnut oil, the grated garlic and the finely snipped chili.
Place the chicken breast in a bowl, together with the pineapple, the tomato and the green salad, and then toss them together with the dressing. Finally, tear some coriander leaves on it.
Pödör ClubCustomer benefits
for Pödör Club members
Pödör USAPödör USA Inc.
How to become a distribution partner?Details