Salad with grilled chicken breast, pineapple and lots of vegetables in a spicy dressing
Sprinkle the chicken breasts with some pepper, salt and paprika and grill them in a grill pan until cooked through. Add the pineapple rings to the pan for the last few minutes and grill both sides. Cut the chicken breasts into slices. Cut the red pepper into small pieces and stir together with the rice vinegar, caster sugar and garlic powder. Put it away.
Cut the mushrooms into slices and fry them for a few minutes in a pan with some olive oil. Cut the bell pepper into pieces and let the corn drain. Fill 2 plates with iceberg lettuce and then divide the bell pepper, corn, mushrooms, chicken and pineapple over the salads. Serve with the dressing.
Source: Leukerecepten by leukerecepten-nl.
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