Chicken, Pineapple & Mint Salad

  • 1 x cup brown rice or quinoa (or white )
  • 2 x chicken breasts
  • 1/4 cup pineapple, preferably fresh
  • 1 x spring onion, green part only for fructose people
  • 1/4 cup toasted coconut ( I like the lime and chilli flavour-health food section at Woolies)
  • 1/2 cup coriander leaves, torn
  • 1/2 cup mint leaves
  • 2 cups cos lettuce
  • 10 x cherry tomatoes, halved
  • 1/4 cup, toasted and lightly salted macadamias, crushed


  • 1 x lime juiced
  • 1 tsp brown sugar
  • 1 tablespoon fish sauce

Cook the rice or quinoa according to packet directions. (Quinoa about 15 mins, brown rice about 25 minutes and white about 15 minutes. Chop your lettuce. Grill, BBQ or steam your chicken breasts – whatever you prefer, for approximately 10 minutes or until cooked. Just don’t fry it! Chop up the spring onions, herbs, pineapples and tomatoes. Add the lime juice, brown sugar and fish sauce to a lil bowl and stir it until its all combined. In a big bowl or platter put the rice down first and drizzle  a little bit of olive oil over it. Add the salad and chicken ingredients, doing the herbs, nuts and coconut  last. Then drizzle the dressing over it. All you need is a pina colada to go with it! 

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