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