Smoked chicken and grilled pineapple salad

Recipe from: 8/1/2004 12:00:00 AM

Ingredients 8
Servings 4
Time 20 minutes

Ingredients

  • 1
    pineapple, peeled and thinly sliced
  • 200
    g
    asparagus spears
  • 4
    smoked chicken breasts, sliced
  • 60
    g
    fresh rocket or mixed salad leaves
  • 100
    g
    rosa tomatoes, halved
  • 100
    g
    moxxarella cheese, cubed
  • 15
    ml
    olive oil
  • 30
    ml
    balsamic vinegar
 

Method

15 minutes
 
Place the pineapple on a baking tray and grill until golden.
Boil a pot of water and simmer the asparagus spears for one minute, then drain.
Serve tossed with the remaining ingredients and some freshly baked croutons.
VARIATION
Replace the chicken with four thinly sliced smoked sausages or blue cheese, and serve tossed with 200 g cooked penne.
 

Read more on: poultry
 

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