Chicken and pineapple salad with red pepper and baby greens


Our little town is filling up with holiday makers from around the country. Summer is here in full force and we are enjoying the sunshine, sea breeze and everything that is synonymous with the long days.

This chicken and pineapple salad with red pepper and baby greens can be prepared in a jiffy and is best enjoyed on the porch while looking at the sunset and the birds feeding on crumbs of bread you sprinkled in the backyard. Yes, we love summer!



2 chicken breasts, cut into bite-sized pieces

1 teaspoon thyme

1 pineapple, peeled and diced

1 red pepper, diced

3 spring onions, diced

1 round of feta cheese, broken into cubes

Handful of mixed beansprouts

Handful of baby green lettuce


  1. Heat a splash of oil in a pan. Brown the chicken and season with thyme. Once cooked, set aside to cool.
  2. Arrange all the ingredients in a salad bowl.
  3. Serve cold with a citrus vinaigrette.

6 thoughts on “Chicken and pineapple salad with red pepper and baby greens

    1. Thank you, Sarah. I’m hoping to get back into the swing of things by January. The move had a much bigger impact on me than initially anticipated. Always nice to see you here, too. 🙂
      While we’re chatting …. I absolutely love your new logo! It looks amazing! Hope you have a wonderful festive season. 😉

  1. i always make boring salads and not really great ones always the same ones and actually horrible i never really eat them. but this one you created is just wonderful and worth eating it.:)

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