Summer salad with pineapple chicken

Ingredients for 4 servings:

• 3 chicken breasts
• 2 handfuls of arugula
• 1 iceberg lettuce
• 1 cucumber(s)
• 1 pack of feta cheese
• 1 mango(s)
• 2 avocados
• 1 small pineapple, fresh or canned
• 1 chili pepper(s) or dried chili powder
• ½ lemon(s), juice
• 3 tbsp curry powder
• e.g. salt and pepper
• 2 tbsp herb vinegar
• ½ lemon(s), juice
• 2 tbsp water
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

fruity, delicious and sophisticated combination

Peel the pineapple and chili and place it in a food processor. Halve the lemon and add the juice of the lemon half to the pineapple. Add the curry powder, salt, and pepper to taste. Blend everything until smooth and place it in a freezer bag. Marinate the chicken breasts in the mixture in the refrigerator for at least 2 hours. Wash and chop the arugula, iceberg lettuce, and cucumber, and place it in a large salad bowl. Halve the feta cheese, cut into large pieces, and sprinkle over the salad. Peel the mango, cut into small pieces, and add to the salad. Peel, pit, and slice the avocados. Season with salt and pepper. Heat a grill pan and fry the chicken breasts and avocado slices until well-cooked. In the meantime, make a dressing. Mix together the herb vinegar, the other half of the lemon, the water, and salt and pepper to taste. Pour over the salad and mix well. Distribute the remaining feta cheese and the fried avocado slices over the salad. Cut the chicken breasts into slices and distribute them over the salad. Serve with oven-roasted garlic bread.