Pineapple and chicken salad

Pineapple and chicken salad

 

This sweet and crunchy salad has been a staple for my lunches during lockdown. I'm a fad eater and this is one of my latest obsessions. 

I've been eating more meat than usual, I think due to the recommendations of my nutritionist. I also have been having a sneaky bit of dairy which my body hates. But hey everything in moderation including moderation itself, right?! Sometimes you have to give into a little gluttony.

If you're vegetarian you can swap out the chicken for roasted cauliflower or a chicken substitute. I really love Sunfed chicken free chicken. The texture is awesome. If you're vegan follow the same. Also change the mayo and butter to a vegan version. You can replace the halloumi with a teaspoon of nutritional yeast flakes if you still want a cheesy flavour. 

If you're a meat eater you could add bacon or ham to make this extra special. Also a little note. It's important to let the chicken rest and not cut into it right away. This helps retain the moisture and stops the chicken drying out. 

For low FODMAP followers, make sure you have no more than 40g of halloumi cheese per serve. All the other ingredients seem to be fine looking at the Monash app.

 

 

PINEAPPLE AND CHICKEN SALAD 

Serves 2  

 

Ingredients

8 slices of halloumi cheese

1 tbsp butter (I used olivado spread)

1 large chicken breast or 2 small

1/3 iceberg lettuce, shredded 

2/3-1 cup cooked quinoa 

2-3 tbsp mayonnaise 

4-6 rings of tinned pineapple, sliced to bite size pieces,  juice reserved

16 cornichons or 4-6 large gherkins, roughly chopped 

1 tbsp hemp seeds 

8 mint or basil leaves, torn 

 

Method

1. Bring your frying pan to a medium high heat. Add butter, swirl the pan until melted. Add slices of halloumi in a single layer. Cook for 1-2 minutes until starting to brown. Flip and repeat. Remove from the pan and set aside. 

2. Place chicken onto a chopping board. Lay your hand flat on top of the breast. Slice through the middle creating 2 steaks. Add into the frying pan. Cook each side for 3-5minutes until the outside is golden and cooked through. Leave chicken to rest out of the pan.

3. Toss lettuce, quinoa, mayonnaise and 2-3 tablespoons of the reserved pineapple juice in a bowl. Evenly distribute into two serving bowls. Drop the pineapple and gherkins over evenly. 

4. Slice the halloumi and chicken to bite size pieces. Drop over salads evenly. 

5. Sprinkle hemp seeds and herbs over. Season with salt or pepper if you desire. 

6. Enjoy :) 

 

 

 **NOTE: When I cook quinoa I add stock and a little cumin. I love Massel's vegan/gf and low FODMAP cubes. This adds more flavour into the dish.