Chicken and Pineapple Salad

Ingredients

Iceberg lettuce 100 g

Chicken (fillet) 300 g

Vegetable oil 20 ml

Sea salt 1/2 tsp

Yellow bell pepper 1/2 pc

Grapeseed oil 30 ml

Mustard 1/4 tsp

Ground black pepper 1/4 tsp

Canned pineapple 100 g

Lingonberries 50 g

A delicious and simple salad that's also easy on the stomach. The lingonberries give it a bright and festive look.

Wash the lettuce leaves with cold water, dry thoroughly, and tear into small pieces. Cut the chicken breast (use one fillet per serving) into pieces and fry in a hot frying pan until golden brown, adding a little salt. Cut the bell pepper (you can use any color you prefer) into chicken-size pieces.

Mix the dressing ingredients and whisk lightly until smooth. For a sweeter dressing, substitute some of the lemon juice for a couple of tablespoons of the pineapple juice.

On a large plate, layer the lettuce leaves, chicken, pineapple, and pepper, drizzle with the dressing, and garnish with lingonberries.

Enjoy!