What are the main ingredients in Curry-spiced Chicken & Pineapple Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Curry-spiced Chicken & Pineapple Salad?

Calories: 774, Carbs: 87 grams, Fat: grams, Protein: 51.6 grams, Sugar: 33.3 grams, Salt: 141 grams

How do I prepare Curry-spiced Chicken & Pineapple Salad?

KEEP CALM AND CURRY ON: In a bowl, combine ½ the yoghurt mix, the curry powder, a splash of water, and seasoning. Pat the chicken dry with paper towel and add to the bowl with the curried yoghurt. Toss until coated and set aside to marinate. QUEUE UP THE QUINOA: Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over medium-high heat. Pop on the lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes. PREP STEP: Zest the lemon and cut into wedges. Rinse and halve the baby tomatoes. Peel and roughly slice the onion. Rinse the mint and the green leaves. Roughly chop the mint and roughly shred the green leaves. In a bowl, combine the halved tomatoes, the lemon zest (to taste), and a squeeze of lemon juice. Set aside. In a separate bowl, combine the remaining yoghurt, ½ the chopped mint, a squeeze of lemon juice, and seasoning. Add water in 5ml increments until drizzling consistency. LET’S GET FRYING: Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the marinated chicken, without the excess curried yoghurt, and fry for 2-3 minutes or until cooked through, flipping halfway. Season and remove from the pan. CHAR THE PINEAPPLE: Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the pineapple fingers for 1-2 minutes per side until lightly charred. BRING IT TOGETHER: In a salad bowl, combine the quinoa, the halved baby tomatoes, the shredded leaves, the cooked onion & chicken, ½ the sultanas, and seasoning. SENSATIONAL SALAD: Bowl up the loaded salad. Top with the charred pineapple fingers and sprinkle over the remaining sultanas. Garnish with a sprinkle of the sesame seeds and the remaining mint. Drizzle over the mint-yoghurt mix. Enjoy being a Chef!

What should be prepared from my kitchen to make Curry-spiced Chicken & Pineapple Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Curry-spiced Chicken & Pineapple Salad

Name: Curry-spiced Chicken & Pineapple Salad
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

The coolness of the creamy yoghurt. The spicy kick from the curry. The sweetness of the golden sultanas & charred pineapple. It’s the lightness of a chicken salad combined with the deep, satisfying flavours of a good curry. Sweet, spicy & refreshing. What more could you want from a meal, Chef? Except one more bite!

Curry-spiced Chicken & Pineapple Salad

with golden sultanas, baby tomatoes & lemon

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Chicken
Free-range Chicken Mini Fillets
Fresh Mint
Golden Sultanas
Green Leaves
Lemon
Lemons
Medium Curry Powder
Pineapple Fingers
Red Onion
Red Onions
Red Quinoa
White Sesame Seeds
Yoghurt Mix

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Curry-spiced Chicken & Pineapple Salad

Serves 1

KEEP CALM AND CURRY ON
In a bowl, combine ½ the yoghurt mix, the curry powder, a splash of water, and seasoning. Pat the chicken dry with paper towel and add to the bowl with the curried yoghurt. Toss until coated and set aside to marinate.
QUEUE UP THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of salted water and place over medium-high heat. Pop on the lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes.
PREP STEP
Zest the lemon and cut into wedges. Rinse and halve the baby tomatoes. Peel and roughly slice ½ the onion. Rinse the mint and the green leaves. Roughly chop the mint and roughly shred the green leaves. In a bowl, combine the halved tomatoes, the lemon zest (to taste), and a squeeze of lemon juice. Set aside. In a separate bowl, combine the remaining yoghurt, ½ the chopped mint, a squeeze of lemon juice, and seasoning. Add water in 5ml increments until drizzling consistency.
LET’S GET FRYING
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the marinated chicken, without the excess curried yoghurt, and fry for 2-3 minutes or until cooked through, flipping halfway. Season and remove from the pan.
CHAR THE PINEAPPLE
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the pineapple fingers for 1-2 minutes per side until lightly charred.
BRING IT TOGETHER
In a salad bowl, combine the quinoa, the halved baby tomatoes, the shredded leaves, the cooked onion & chicken, ½ the sultanas, and seasoning.
SENSATIONAL SALAD
Bowl up the loaded salad. Top with the charred pineapple fingers and sprinkle over the remaining sultanas. Garnish with a sprinkle of the sesame seeds and the remaining mint. Drizzle over the mint-yoghurt mix. Enjoy being a Chef!

Yoghurt Mix - 60ml
Medium Curry Powder - 10ml
Free-range Chicken Mini Fillets - 150g
Red Quinoa - 75ml
Lemon - 1
Baby Tomatoes - 100g
Red Onion - 1
Fresh Mint - 4G
Green Leaves - 40g
Pineapple Fingers - 100g
Golden Sultanas - 15g
White Sesame Seeds - 5ml

Download the Recipe

Serves 2

KEEP CALM AND CURRY ON
In a bowl, combine ½ the yoghurt mix, the curry powder, a splash of water, and seasoning. Pat the chicken dry with paper towel and add to the bowl with the curried yoghurt. Toss until coated and set aside to marinate.
QUEUE UP THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over medium-high heat. Pop on the lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes.
PREP STEP
Zest the lemon and cut into wedges. Rinse and halve the baby tomatoes. Peel and roughly slice the onion. Rinse the mint and the green leaves. Roughly chop the mint and roughly shred the green leaves. In a bowl, combine the halved tomatoes, the lemon zest (to taste), and a squeeze of lemon juice. Set aside. In a separate bowl, combine the remaining yoghurt, ½ the chopped mint, a squeeze of lemon juice, and seasoning. Add water in 5ml increments until drizzling consistency.
LET’S GET FRYING
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the marinated chicken, without the excess curried yoghurt, and fry for 2-3 minutes or until cooked through, flipping halfway. Season and remove from the pan.
CHAR THE PINEAPPLE
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the pineapple fingers for 1-2 minutes per side until lightly charred.
BRING IT TOGETHER
In a salad bowl, combine the quinoa, the halved baby tomatoes, the shredded leaves, the cooked onion & chicken, ½ the sultanas, and seasoning.
SENSATIONAL SALAD
Bowl up the loaded salad. Top with the charred pineapple fingers and sprinkle over the remaining sultanas. Garnish with a sprinkle of the sesame seeds and the remaining mint. Drizzle over the mint-yoghurt mix. Enjoy being a Chef!

Yoghurt Mix - 120ml
Medium Curry Powder - 20ml
Free-range Chicken Mini Fillets - 300g
Red Quinoa - 150ml
Lemon - 1
Baby Tomatoes - 200g
Red Onion - 1
Fresh Mint - 8g
Green Leaves - 80g
Pineapple Fingers - 200g
Golden Sultanas - 30g
White Sesame Seeds - 10ml

Download the Recipe

Serves 3

KEEP CALM AND CURRY ON
In a bowl, combine ½ the yoghurt mix, the curry powder, a splash of water, and seasoning. Pat the chicken dry with paper towel and add to the bowl with the curried yoghurt. Toss until coated and set aside to marinate.
QUEUE UP THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 600ml of salted water and place over medium-high heat. Pop on the lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes.
PREP STEP
Zest the lemons and cut into wedges. Rinse and halve the baby tomatoes. Peel and roughly slice 1½ of the onions. Rinse the mint and the green leaves. Roughly chop the mint and roughly shred the green leaves. In a bowl, combine the halved tomatoes, the lemon zest (to taste), and a squeeze of lemon juice. Set aside. In a separate bowl, combine the remaining yoghurt, ½ the chopped mint, a squeeze of lemon juice, and seasoning. Add water in 5ml increments until drizzling consistency.
LET’S GET FRYING
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the marinated chicken, without the excess curried yoghurt, and fry for 3-4 minutes or until cooked through, flipping halfway. Season and remove from the pan.
CHAR THE PINEAPPLE
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the pineapple fingers for 1-2 minutes per side until lightly charred.
BRING IT TOGETHER
In a salad bowl, combine the quinoa, the halved baby tomatoes, the shredded leaves, the cooked onion & chicken, ½ the sultanas, and seasoning.
SENSATIONAL SALAD
Bowl up the loaded salad. Top with the charred pineapple fingers and sprinkle over the remaining sultanas. Garnish with a sprinkle of the sesame seeds and the remaining mint. Drizzle over the mint-yoghurt mix. Enjoy being a Chef!

Yoghurt Mix - 180ml
Medium Curry Powder - 30ml
Free-range Chicken Mini Fillets - 450g
Red Quinoa - 225ml
Lemons - 2
Baby Tomatoes - 300g
Red Onions - 2
Fresh Mint - 12g
Green Leaves - 120g
Pineapple Fingers - 300g
Golden Sultanas - 45g
White Sesame Seeds - 15ml

Download the Recipe

Serves 4

KEEP CALM AND CURRY ON
In a bowl, combine ½ the yoghurt mix, the curry powder, a splash of water, and seasoning. Pat the chicken dry with paper towel and add to the bowl with the curried yoghurt. Toss until coated and set aside to marinate.
QUEUE UP THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of salted water and place over medium-high heat. Pop on the lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes.
PREP STEP
Zest the lemons and cut into wedges. Rinse and halve the baby tomatoes. Peel and roughly slice the onions. Rinse the mint and the green leaves. Roughly chop the mint and roughly shred the green leaves. In a bowl, combine the halved tomatoes, the lemon zest (to taste), and a squeeze of lemon juice. Set aside. In a separate bowl, combine the remaining yoghurt, ½ the chopped mint, a squeeze of lemon juice, and seasoning. Add water in 5ml increments until drizzling consistency.
LET’S GET FRYING
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the marinated chicken, without the excess curried yoghurt, and fry for 3-4 minutes or until cooked through, flipping halfway. Season and remove from the pan.
CHAR THE PINEAPPLE
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the pineapple fingers for 1-2 minutes per side until lightly charred.
BRING IT TOGETHER
In a salad bowl, combine the quinoa, the halved baby tomatoes, the shredded leaves, the cooked onion & chicken, ½ the sultanas, and seasoning.
SENSATIONAL SALAD
Bowl up the loaded salad. Top with the charred pineapple fingers and sprinkle over the remaining sultanas. Garnish with a sprinkle of the sesame seeds and the remaining mint. Drizzle over the mint-yoghurt mix. Enjoy being a Chef!