Sauteed Chicken and Pineapple Salad with Tequila Dressing

Sauteed Chicken and Pineapple Salad with Tequila Dressing

  • Prep: 15 min
  • Cook Time: 8 min
  • Total: 23 min
  • Serving: 4 Servings

Tender strips of seasoned chicken are sautéed in olive oil and then placed on a bed of curly lettuce with wedges of fresh pineapple and jicama. Serve with a glass of Condrieu or an Alsace Pinot Gris.


  • 3 tablespoons extra virgin olive oil
  • 4 medium skinless, boneless chicken breasts, slices into strips
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground cumin
  • Sea salt and freshly ground black pepper, to taste
  • 1 head curly lettuce, washed, dried and chopped
  • 1 cup peeled jicama cut into thin strips
  • 1 pineapple, cut into thin wedges
  • 2/3 cup fresh mint leaves, to serve
  • Zest of 1 lemon
  • Juice of 2 limes
  • 1 tablespoon honey
  • 2 tablespoons tequila
  • 2 tablespoons mayonnaise


  1. Place the lime juice, honey, mayonnaise and tequila into a bowl and whisk vigorously until thoroughly blended. Remove 2 tablespoons of the dressing, set aside and then add the lettuce to the bowl; toss to coat and then divide between 4 plates.
  2. Place the olive oil into a large sauté pan. Once it begins to shimmer, sprinkle the chicken with the paprika, cumin, salt and pepper and then place in the pan. Sauté the chicken for about 8 minutes until no longer pink, and then transfer to the prepared plates to top the lettuce salad.
  3. Garnish the chicken with the pineapple wedges, jicama, mint and lemon zest, and then drizzle with the reserved dressing. Serve immediately.


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