In the kitchen with MyTrela

Iceberg salad with chicken, pineapple and pepper

Fried chicken is mixed with torn iceberg lettuce, pineapple and red pepper. The dressing is made from oil remaining after measuring the frying portion, wine vinegar and the stated seasonings.

1 serving

Iceberg salad with chicken, pineapple and pepper — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Chicken breast200 g
  • Iceberg lettuce80 g
  • Pineapple160 g
  • Red pepper170 g
  • Rapeseed oil10 gDivide between stages: a teaspoon for frying, the rest for the dressing. Use 10 g in total; do not add a separate oil portion.
  • Wine vinegar5 g
  • Salt1 g1 g in total for seasoning meat and dressing: use some and save the rest for the sauce.
  • Black pepper1 g1 g in total for seasoning meat and dressing: use some and save the rest for the sauce.

Preparation

  1. Dice chicken and season with some of the weighed salt and pepper. Reserve remaining seasonings for the dressing. Wash and dry lettuce and tear into pieces.
  2. Combine lettuce with diced pineapple and pepper.
  3. Fry meat in a non-stick pan in a teaspoon of the weighed rapeseed oil. Check the thickest pieces with a kitchen thermometer: they should reach at least 74°C. Once fully cooked, mix chicken with the prepared salad.
  4. Combine the remaining weighed oil with wine vinegar and the rest of the salt and pepper. Pour over the salad and mix.

The timings in the steps are approximate. Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.