Tropical Chicken and Pineapple Salad
Tropical Chicken and Pineapple Salad
Rating: (1 rated)
  • 454 g skinless boneless chicken breasts, cut into strips Juice of 1 lime
  • Juice of 1 lime
  • Tabasco sauce, to taste
  • 1 tablespoon (15 ml) peanut oil
  • The flesh of 1/2 pineapple, diced
  • 1 red bell pepper, diced
  • 1 tablespoon (15 ml) fresh ginger, finely grated
  • Salt
  • 1/4 cup (60 ml) fresh cilantro, finely chopped
  • 3 cups (750 ml) bean sprouts
  • Preparation
  • In a bowl, marinate the chicken in the lime juice and Tabasco sauce for about 20 minutes. Drain well.
  • In a non-stick skillet, heat the oil. Stir-fry the chicken over high heat. If necessary, remove the meat juice that accumulates during the cooking process.
  • Season with salt. Set aside.
  • n a large bowl, whisk together the dressing ingredients.
  • Add all the salad ingredients to the dressing. Toss to coat. Serve cold.
  • Description
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