A light and refreshing salad with chicken and pineapple, perfect for the Christmas table. It combines the juiciness of pineapple with the delicate flavor of chicken, creating a harmonious blend of tastes.
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Wash the chicken fillet, dry it, and cut it into small pieces. Season with salt and pepper.
Sauté the chicken in a dry pan for about 10 minutes, until golden and cooked through.
Cut the pineapple into cubes and chop the iceberg lettuce.
Mix natural yogurt with a pinch of salt and pepper to make a sauce.
In a large bowl, mix all the ingredients: chicken, pineapple, lettuce, and yogurt dressing. Sprinkle with almond flakes.
Pineapple contains the enzyme bromelain, which helps in protein digestion.
Serve chilled for better refreshment.
Store in the fridge for up to 2 days, but it's best to consume immediately.
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