eCook Meal
Curry-spiced Chicken & Pineapple Salad
with golden sultanas, baby tomatoes & lemon
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!
Serving guide
Choose your portion size.
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!
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!
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
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!
Yoghurt Mix - 250ml
Medium Curry Powder - 40ml
Free-range Chicken Mini Fillets - 600g
Red Quinoa - 300ml
Lemons - 2
Baby Tomatoes - 400g
Red Onions - 2
Fresh Mint - 15g
Green Leaves - 160g
Pineapple Fingers - 400g
Golden Sultanas - 60g
White Sesame Seeds - 20ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R153.33
for 4 servings · R38.33 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Medium Curry Powder needs 40 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
Not in the Woolies basket — source these elsewhere:
- Pineapple Fingers
- Red Quinoa
- Yoghurt Mix
- Baby Tomatoes
- Golden Sultanas
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Curry-spiced Chicken & Pineapple Salad?
The preparation time for Curry-spiced Chicken & Pineapple Salad with golden sultanas, baby tomatoes & lemon is between 25 and 30 minutes.
What is the total time required to make Curry-spiced Chicken & Pineapple Salad with golden sultanas, baby tomatoes & lemon?
The total time required to make Curry-spiced Chicken & Pineapple Salad with golden sultanas, baby tomatoes & lemon is between 30 and 35 minutes.
How many servings does Curry-spiced Chicken & Pineapple Salad provide?
4 servings
What are the main ingredients in Curry-spiced Chicken & Pineapple Salad?
Baby Tomato, Chicken, Fresh Mint, Golden Sultanas, Green Leaves, Lemon, Medium Curry Powder, Pineapple Fingers, Red Onion, Red Quinoa, White Sesame Seeds, Yoghurt Mix
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?
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. 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. 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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Curry-spiced Chicken & Pineapple Salad?
Baby Tomato, Chicken, Fresh Mint, Golden Sultanas, Green Leaves, Lemon, Medium Curry Powder, Pineapple Fingers, Red Onion, Red Quinoa, White Sesame Seeds, Yoghurt Mix
How many calories does Curry-spiced Chicken & Pineapple Salad have?
774 calories
How much fat content does Curry-spiced Chicken & Pineapple Salad have?
grams