227 g can pineapple in juice
140 g pack cooked, sliced chicken breast (sweet chilli, hot and spicy or BBQ work well)
1 small red onion, halved and thinly sliced
90 g bag mixed leaves
1 small bunch coriander leaves picked
1 handful cherry tomatoes halved
1 red chilli, deseeded and chopped
2 tbsp white wine vinegar
1 tbsp sweet chilli sauce
- Drain the pineapple, reserving the juice. If in rings, chop into chunks. Mix with the chicken, onion, leaves, coriander and tomatoes, and divide between 2 containers if taking as lunch.
- For the dressing, whisk 2 tbsp of the pineapple juice, the red chilli, vinegar and sweet chilli sauce with some seasoning in a small jam jar or lidded container, and toss this through the salad before serving.