Recipe inspiration; lecremedelacrumb.com
Prep time; 15 mins
Waiting time;15
Cooking time; 15 mins
Total time; 45 mins

Ingredients

For the chicken and salad

½ cup pineapple-ginger-garlic teriyaki sauce, see recipe here
500g boneless skinless chicken fillets
4 cups green lettuce of your choice
½ cup cherry tomatoes
1 small red onion
1 avocados
A few pieces of pineapples
Cilantro for garnish

Dressing

½ cup pineapple-ginger-garlic teriyaki sauce
⅓ cup rice vinegar or apple cider vinegar
⅓ cup olive oil
Pineapple puree or juice

Instructions

Make pickled onion with either vinegar or lemon, put aside

In a large bowl, combine chicken, ½ cup pineapple-ginger-garlic teriyaki sauce and ¼ cup pineapple puree/ juice. Let chicken marinate in a refrigerator for 15 minutes

While chicken is marinating, make pineapple puree/ juice. Combine all dressing ingredients in a dressing bottle or small bowl. Cover and chill until ready to use

On a greased nonstick pan or grill pan over medium heat, add chicken; discard marinade

Add pieces of pineapple too. Cook pineapple until hot and tender. Cook chicken on each side until well cooked

Transfer chicken and pineapple onto a cutting board, let it rest for a few minutes

While chicken and pineapple are resting, wash and dry lettuce leaves; cut tomato into halves; slice avocado; chop cilantro leaves

Slice chicken into strips. Arrange all ingredients into a serving bowl as you like. Drizzle with the dressing

Garnish with cilantro leaves

Enjoy