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Peppy Salad in Crowning Glory

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Whole Pineapple crown, fruits of your choice, bell peppers & mustard-based dressing.

Breast of Chicken – 2
Chopped garlic -1 pod
Fresh pineapple – 1
Rocket leaves – 1 small bunch.
Bell peppers – ½ cup
Diced apple/peaches – ½ cup
Cherry tomatoes – 10-12
Toasted almonds – 1 tbsp
Toasted pumpkin seeds – 1 tbsp
Chia seeds – 1 tsp
Black olives or black grapes – 6-8

Lemon juice – 2 tbsp
Mustard paste – ½ tsp
Crushed black pepper – ½ tsp
Balsamic vinegar – 1 tbsp
Honey – 1 tbsp
Black/pink salt – ½ tsp
Saved Pineapple juice
Extra virgin olive oil – 1 tbsp
Shell of a pineapple for presentation

Wash the whole pineapple thoroughly under running water. Cut the pineapple into half horizontal along with the crown. Scoop out the flesh. Refer picture.
Dice the scooped pineapple into bite pieces.

Marinate the chicken and the diced fruits, tomatoes with little salt pepper chopped garlic and oil for 10 mins. In 2 separate bowls.
Grill or sear the chicken and diced them to bite size and keep aside
Pan sear or roast the fruits and tomatoes till they just change color but still crunchy. Keep aside.
In a small bowl prepare the dressing by mixing all the dressing ingredients. Check the seasoning and add accordingly. Keep aside.

Lay down the pineapple shells. Arrange the rocket leaves on the base.
Now arrange the fruits and the veggies one by one as nicely you can do. Spread the watermelon seeds over it.

For Chicken salad:
Spread the grilled chicken dices over the fruits & veggies. Spoon the dressing evenly over the salad.
Grate the roasted almonds and spread it over the salad. It will look like grated cheese.

For vegetarian option:
Spread the chia seeds over the salads and spoon the dressing evenly over the salad.
Refrigerate it and mix the whole thing nicely so that the dressing is mixed up nicely just before serving.

Prepared, tried and tested Reena Mukherjee 

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