Ingredients
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 leaves
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
Method
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.
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