Chili Chicken and Pineapple Salad with Spiced Walnuts

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Chili Chicken and Pineapple Salad with Spiced Walnuts
  • Prep Time: 20
  • Total Time: 85
  • Servings: 4
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About this Recipe

This flavourful salad combines spiced walnuts with a pineapple based dressing, grilled BBQ chili chicken, and chopped up bacon bits to top it all off.

Ingredients

SPICED WALNUTS:
1 cup (250 mL) Walnuts
1 tsp (5 mL) Butter
1 tbsp (15 mL) Honey
.5 tsp (2 mL) Cumin powder
.5 tsp (2 mL) Chili powder
DRESSING:
2 tbsp (30 mL) Olive oil
2 tsp (10 mL) Lime juice
.5 Red chili pepper, finely chopped
2 Slices mashed pineapple
.5 tsp (2 mL) Cumin powder
.5 tsp (2 mL) Ground coriander
Salt and pepper
1 tbsp (15 mL) Chopped fresh coriander
CHILI CHICKEN AND PINEAPPLE SALAD:
2 tbsp (30 mL) Olive oil, divided
.5 Red chilli pepper, finely chopped
1 tsp (5 mL) Coriander powder
1 tbsp (15 mL) Lime juice
Salt and pepper
1 Package Maple Leaf Prime Naturally® Thin Slice Chicken Breasts
1 Fresh pineapple, peeled, cored and sliced
.5 tsp (2 mL) Chili flakes
1 Red onion, thinly sliced
4 Slices of Maple Leaf® Bacon , cooked and chopped
1 Head Romaine lettuce, roughly chopped

Directions

SPICED WALNUTS:
PREHEAT oven to 375°F (190°C). Toss walnuts together with butter, honey, cumin and chili powder. Spread on a baking tray lined with parchment paper. Bake in preheated oven for 10 minutes, stirring occasionally. Remove from heat and set aside to cool.

DRESSING:
WHISK all of the ingredients together in a small bowl. Set aside.

CHILI CHICKEN AND PINEAPPLE SALAD:

WHISK together 1 tbsp (15 mL) olive oil, chopped red chili pepper, coriander powder, lime juice, salt and pepper. Pour over chicken and allow to marinate in refrigerator for at least one hour.

PREHEAT BBQ to medium-high heat. Mash 2 slices of pineapple for dressing and set aside. Brush remaining slices of pineapple with remaining olive oil then sprinkle with salt, pepper and chilli flakes. Grill for two minutes per side. Remove from heat and set aside to cool. Cut into wedges and refrigerate.

PREHEAT oven to 375°F (190°C). Meanwhile heat a large skillet over medium-high heat. Add chicken and cook until golden brown, about 3-4 minutes per side. Place chicken in an ovenproof baking dish and cover with aluminum foil. Roast for 40 minutes or until the internal temperature of the chicken reaches 165°F (74°C). Remove from oven and allow to cool. Dice chicken into bite-size pieces and refrigerate until ready to use.

ASSEMBLE salad by placing lettuce in a large bowl; add diced chicken, pineapple, spiced walnuts, onions and bacon. Drizzle with salad dressing and toss to coat.

Notes

Prep time does not include the marinating time.

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