Chicken and Pineapple Salad

Ingredients (serves 4)

• 2 single free range chicken breast fillets
• Salt & freshly ground pepper
• 1 tbs oil
• 1/4 pineapple, peeled, cut into thin 3cm pieces
• 2 celery stalks, cut into thin diagonal slices
• 2 tbs Heinz traditional egg mayonnaise
• 1 butter lettuce, leaves separated, washed
• 1/4 cup (30g) roughly chopped walnuts, toasted

Method

1. Cut the chicken fillets in half lengthways. Season with salt and pepper.
2. Heat the oil in a non-stick frying pan over a medium-high heat. Add the chicken and cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate to cool slightly, then cut into thin slices.
3. Combine the pineapple, celery, chicken and mayonnaise. Serve the salad in the lettuce leaves topped with walnuts.