Spiced chicken & pineapple salad

A bowl of food on a plate 5:2 Diet Recipes

Preparation and cooking time

  • Prep:10 mins
  • No cook
  • Easy
  • Serves 2

This colourful salad is packed with contrasting flavours and textures. Dress with sweet chilli and coriander

Nutrient Unit
kcal 176
fat 2g
saturates 1g
carbs 17g
sugars 16g
fibre 5g
protein 22g
salt 1g


  • 227g can pineapple in juice
  • about 140g pack cooked, sliced chicken breast (sweet chilli, hot and spice or BBQ work well)
  • 1 small red onion , halved and thinly sliced
  • 90g bag mixed leaf
  • small bunch coriander , leaves picked
  • handful cherry tomatoes , halved
  • 1 red chilli , deseeded and chopped
  • 2 tbsp white wine vinegar
  • 1 tbsp sweet chilli sauce
Creamy pumpkin & lentil soup


  • STEP 1

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.

  • STEP 2

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.

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