TROPICAL CHICKEN SALAD

What about a light chicken salad just to get in the mood for spring. Also a great starter to
lighter and healthier eating.
(recipe serves two people)

CHICKEN2 x Chicken Breast
Cut the chicken breasts into smaller strips and season with salt, pepper, olive oil, lemon juice and veggie spice and marinate for 1 hour.
Heat a frying pan with a little bit of olive oil and flash fry the strips until brown and cooked through.

DRESSING1 teaspoon mustard
2 teaspoons brown sugar
30 ml apple vinegar
250 ml Extra Virgin olive oil
half cup chopped chives
Combine mustard, brown sugar and vinegar and whisk well.
Add in olive oil and chopped chives
Keep refrigerated till needed

SALAD1 packet of fresh lettuces - washed
fresh rocket, coriander & mint - washed
half a pineapple cut up into cubes
1 whole ripe avocado
half a cucumber – cut into ribbons with a veggie peeler
half cup toasted pine kernels
1 x 125 g plain goats cheese
Combine lettuces, herbs, pineapple, avocado and cucumber and lightly toss in a deep bowl
Arrange on a flat serving platter
Place grilled chicken ontop of salad and sprinkle with pine kernels.
Lastly crumble the goats cheese over the salad and serve with the dressing on the side.

u can use ripe Camembert or feta cheese instead of goats cheese
leave out the pine kernels if allergic to nuts
to keep your avocado from going brown – cut into slices and place in a bowl with ice water and lemon juice for 10 – 15 minutes (25ml lemon juice to 250ml water)
The chicken pieces can be served either cold or hot.
For a creamier dressing combine 100ml LIGHT Mayonnaise with 50 ml Olive Oil, 5 ml black pepper, half a cup of finely chopped herbs (eg rocket, coriander, parsley, basil) and whisk well.