Pineapple Chicken Salad

Ingredients for 3 servings:

• 300 g pineapple, fresh
• 1 bunch of spring onions
• 250 g chicken breast fillet(s)
• 60 g cashew nuts
• 1 tbsp curry powder
• 150 ml chicken broth
• 2 tbsp vinegar (white wine vinegar)
• 1 tbsp oil (sesame oil, dark)
• 2 tbsp oil for frying
• ½ head of iceberg lettuce
• Salt and pepper from the mill
• possibly lemon juice

Instructions

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

Quarter the pineapple, peel it, remove the hard core, and cut into thin slices. Clean and dice the chicken breast. Trim the spring onions and slice them into thin rings. Toast the cashew nuts in a small non-stick pan without oil and let cool. Heat oil in another pan and fry the chicken cubes, dust with curry powder, and then add the spring onion rings. Deglaze with chicken stock and let the meat simmer until cooked through. Transfer everything to a bowl and let cool. Trim and wash the iceberg lettuce, cut it into strips, and let it drain; it should be very dry. For the dressing, put the liquid from the chicken cubes in a bowl, mix with the vinegar and sesame oil, and season with salt and pepper. Toss the chicken cubes, pineapple, and iceberg lettuce into the dressing and season to taste, adding a little more lemon juice if desired. Sprinkle the cashew nuts over the top and serve the salad on plates.