Chiquita pineapple, tomato, avocado rose and chicken salad

Chiquita pineapple, tomato, avocado rose and chicken salad
Chiquita pineapple, tomato, avocado rose and chicken salad
Main Dish
40 min
Ambitious
3
Gluten free
Lactose free

If you’re looking to get your 5-a-day this is the perfect way to do it; a healthy rainbow salad featuring roasted Chiquita pineapple.

Chiquita pineapple, tomato, avocado rose and chicken salad
Chiquita pineapple, tomato, avocado rose and chicken salad
Chiquita pineapple, tomato, avocado rose and chicken salad
1 3
Preheat the oven to 180ºC/350ºF/gas 4.
Line a baking tray with baking parchment, and lay out the chicken breasts and pineapple steaks, and drizzle with 3 tbsp of the olive oil.

Pull the rosemary leaves from the stalks and sprinkle over the chicken, then follow with the zest of the lemon. Halve the lemon and partially squeeze the juice over the breasts and then place the halves onto the tray. Season with salt and pepper and roast for 25 minutes.
2
chicken breasts
2
whole round slices of Chiquita pineapple, about 1 1/2’’ inches thick
4 tbsp
olive oil
3
sprigs of rosemary
1
lemon
Chiquita pineapple, tomato, avocado rose and chicken salad
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Meanwhile, slice the tomatoes through the belly, place into a bowl, add the capers, the remaining tablespoon of olive oil and the pinch of flaked salt, and toss so that everything is coated.

In a separate bowl, combine the rocket with the soft herbs and toss so that the herbs are evenly dispersed through the rocket.

For the avocado rose, slice the avocado in half, remove the stone, then peel away the skin. Place the avocado cut side down on a chopping board, then very finely slice diagonally. Using your fingers, shift the avocado so that you have a wide line rather than the shape of an avocado, making sure to keep the slices tight together. Working from one end first, push the avocado slices round into a spiral until you have a rose shape.
4
large coloured heirloom tomatoes
1 tbsp
capers
pinch
flaked sea salt
4 cups
rocket
1/2 cup
soft fresh herbs such as dill, fennel tops, thyme, coriander, and parsley
1
ripe but firm avocado
Chiquita pineapple, tomato, avocado rose and chicken salad
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Once the chicken is cooked, remove it from the oven, allow to rest briefly, and use two forks to pull the chicken apart into strands.
To serve, pile the herb salad onto serving plates. Halve each pineapple steak and place at the top of the plate. Working clockwise, place the tomato salad, avocado rose and chicken around the plate too. Finish with a squeeze of the baked lemon.

TIP: Swap out the chicken for smoked salmon.
Chiquita pineapple, tomato, avocado rose and chicken salad
-
2 persons
+
2
2
4 tbsp
3
1
4
1 tbsp
pinch
1
4 cups
1/2 cup
Chiquita pineapple, tomato, avocado rose and chicken salad
Nutritional values per person
653 kcal
Calories
42.0g
Fat
5.8g
Saturates
35.5g
Carbohydrate
16.8g
Sugars
10.3g
Fiber
41.8g
Protein
0.9g
Salt
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solo 3 weeks ago
solo 3 weeks ago
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