Preparation Steps
- Heat a non-stick pan over medium-high heat with 1 tbsp olive oil.
Sprinkle both sides of chicken evenly with paprika, garlic powder, and salt.
Add chicken to pan; cook for 5 minutes on each side or until well browned.
Remove from pan; set aside.
- Combine half of pineapple, orange juice, vinegar, and Serrano in a blender; process until smooth.
Add olive oil after blended and mix with spoon or ladle.
- 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.
- Combine remaining pineapple and the remaining ingredients in a large bowl.
Drizzle with 3/4 cup dressing, and toss gently to coat.
Divide salad evenly among 2 plates.
Cut chicken across the grain into thin slices; divide chicken evenly over salads.
Drizzle salad evenly with remaining dressing.
Enjoy!.