Chicken and Spring Mix Salad with Spicy Pineapple Dressing

Chicken and Spring Mix Salad with Spicy Pineapple Dressing requires about 25 minutes from start to finish. This recipe serves 2. For $3.39 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 348 calories, 38g of protein, and 12g of fat per serving. 2 people were glad they tried this recipe. If you have onion, garlic powder, chicken breast halves, and a few other ingredients on hand, you can make it. Spring will be even more special with this recipe. It works well as a mai

Instructions

1. 1

   Heat a non-stick pan over medium-high heat with 1 tbsp olive oil.

2. 2

   Sprinkle both sides of chicken evenly with paprika, garlic powder, and salt.

3. 3

   Add chicken to pan; cook for 5 minutes on each side or until well browned.

4. 4

   Remove from pan; set aside.

5. 5

   Combine half of pineapple, orange juice, vinegar, and Serrano in a blender; process until smooth.

6. 6

   Add olive oil after blended and mix with spoon or ladle.

7. 7

   Cut the red onion and red bell pepper into thin strips or desired pieces. Pineapples should be cut into 1/2-inch chunks or can be cut according to preference as well.

8. 8

   Combine remaining pineapple and the remaining ingredients in a large bowl.

9. 9

   Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 2 plates.

10. 10

    Cut chicken across the grain into thin slices; divide chicken evenly over salads.

11. 11

    Drizzle salad evenly with remaining dressing. Enjoy!

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