Zubereitung

1. 1

   Heat a non-stick pan over medium-high heat with 1 tbsp olive oil.

2. 2

   Sprinkle both sides of chicken evenly with paprika, garlic powder, and salt.

3. 3

   Add chicken to pan; cook for 5 minutes on each side or until well browned.

4. 4

   Remove from pan; set aside.

5. 5

   Combine half of pineapple, orange juice, vinegar, and Serrano in a blender; process until smooth.

6. 6

   Add olive oil after blended and mix with spoon or ladle.

7. 7

   Cut the red onion and red bell pepper into thin strips or desired pieces. Pineapples should be cut into 1/2-inch chunks or can be cut according to preference as well.

8. 8

   Combine remaining pineapple and the remaining ingredients in a large bowl.

9. 9

   Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 2 plates.

10. 10

    Cut chicken across the grain into thin slices; divide chicken evenly over salads.

11. 11

    Drizzle salad evenly with remaining dressing. Enjoy!