Mexican-Style Grilled Chicken and Pineapple Salad Recipe
This colorful salad combines juicy grilled chicken, sweet pineapple and crunchy vegetables with a lightly spicy lime dressing. In Mexico, pairing meat with fruit, especially pineapple, is very popular because it’s wonderfully refreshing on hot days. This dish works as a light weekday lunch or dinner, or a vibrant bowl for a summer balcony gathering.
This salad combines juicy, Mexican-style seasoned chicken with the caramel-like sweetness of fresh pineapple and the crunch of raw vegetables. The lime and honey dressing gives it a character inspired by Mexican street snacks, where fruit is often served with chili, salt and citrus.
Chef's tips
Make sure the chicken is sliced into cutlets of even thickness so it cooks evenly and doesn’t dry out at the edges. Dry the lettuce thoroughly, because even a little water will dilute the dressing and keep the seasoning from clinging well to the leaves. Mix the dressing just before serving and add it only when everything is already on the table so the lettuce stays crisp.
How to serve
This salad goes perfectly with light, citrusy drinks – homemade lime lemonade, water with orange slices or a dry white wine on a summer evening. You can serve it in a big bowl in the middle of the table during a get-together on the balcony or terrace, next to a bowl of nachos and salsa. For a quick weekday meal, I like to wrap the leftovers in a tortilla and turn them into instant wraps.
Ingredients
- chicken breast 2 smaller breasts - 400 g
- fresh pineapple diced; canned pineapple, well drained, also works - 200 g
- romaine lettuce or mixed salad leaves - 1 head
- red bell pepper cut into thin strips - 1 piece
- fresh cucumber cut into half-slices - 0.5 piece
- red onion cut into thin slices - 0.5 piece
- vegetable oil for the marinade and frying - 2 tablespoon
- lime juice freshly squeezed - 3 tablespoon
- honey - 1 tablespoon
- sweet paprika, ground - 1 teaspoon
- hot paprika, ground or more to taste - 0.25 teaspoon
- salt divide between the marinade and the dressing - 0.75 teaspoon
- black pepper, ground - 0.25 teaspoon
- fresh coriander (cilantro) chopped - 0.25 bunch
- olive oil for the dressing - 2 tablespoon
Preparation
- Clean the chicken breasts of any sinew and slice them lengthwise into thinner cutlets so they cook faster. Gently press them with your hand so they’re an even thickness.
- In a small bowl, mix 1 tablespoon of oil, 1 tablespoon of lime juice, the sweet and hot paprika, half a teaspoon of salt and the pepper. Rub the marinade over the chicken on both sides and set aside for at least 15 minutes.
- Wash the lettuce, dry it very well (e.g. in a salad spinner or with paper towels) and tear into smaller pieces into a large bowl.
- Add the sliced pepper, cucumber, red onion and pineapple cubes to the lettuce.
- Heat the remaining 1 tablespoon of oil in a grill pan or regular frying pan over medium-high heat. Fry the chicken for 4–5 minutes on each side, until cooked through in the center and clear grill marks or light browning appear.
- Transfer the cooked chicken to a board and let it rest for 3–4 minutes, then slice it into strips or slices.
- In a separate small bowl, make the dressing: mix the olive oil, the remaining 2 tablespoons of lime juice, honey, the rest of the salt and optionally a pinch of hot paprika. Stir until the honey is completely dissolved.
- Add the sliced chicken to the bowl with the vegetables, pour over the dressing and gently toss with your hands or large spoons so you don’t crush the lettuce.
- Finally, sprinkle the salad with fresh coriander (cilantro) and serve immediately, before the lettuce starts to wilt from the dressing.
Storage
Store leftover salad and dressing separately in the fridge. Add the dressing just before eating so the lettuce doesn’t go soggy. Eat within 1 day for the best texture.
