Leaf salad with chicken and pineapple

Ingredients for 4 servings:

• ¼ pineapple, fresh or canned
• 500 g leaf lettuce (e.g. iceberg lettuce, frisée lettuce, lollo bianco lettuce)
• 1 large carrot(s)
• 150 g natural yogurt
• 2 tbsp pineapple juice or orange juice
• 1 tbsp oil, neutral
• 2 chicken breast fillets
• ½ tsp curry powder
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

summer salad for low-fat cuisine

Peel and dice the pineapple. Wash the lettuce, spin dry, and cut into bite-sized pieces. Coarsely grate the carrot. Mix together the yogurt, pineapple juice, curry powder, and pepper to make a dressing. Fry the chicken breast fillets in hot oil in a pan for a few minutes, then fry the pineapple pieces for a few more minutes. Once the chicken is cooked, season with salt and pepper and slice the meat. Arrange the lettuce on plates, sprinkle with grated carrots, and arrange the hot chicken breast slices and pineapple pieces on top. Pour the dressing over the salad. The ingredients are for a starter salad. If you want to serve the salad as a light main course, simply use one whole chicken breast fillet per person and a few more lettuce leaves.