Chicken And Spring Mix Salad With Spicy Pineapple Dressing

• 2 tablespoons extra-virgin olive oil, divided
• 1/2 pound skinless, boneless chicken breast
• paprika to taste
• salt
• garlic powder
• 1 tablespoon extra-virgin olive oil
• 1/2 cup cubed fresh pineapple, divided
• 2 tablespoons apple cider vinegar
• 1 tablespoon orange juice
• 1/2 serrano pepper, seeded
• 1/3 red bell pepper, thinly sliced
• 1/4 red onion, thinly sliced
• 1 (5 ounce) package spring mix salad blend

1. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Sprinkle both sides of chicken evenly with paprika, salt, and garlic powder. Add chicken to skillet; cook until well-browned, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet.
2. Combine 1/4 cup pineapple, vinegar, orange juice, and serrano pepper in a blender; process until smooth. Add remaining 1 tablespoon olive oil and mix into dressing with a spoon.
3. Combine remaining 1/4 cup pineapple, red bell pepper, red onion, and spring mix salad blend. Drizzle with 3/4 cup dressing and toss gently to coat. Divide salad evenly between 2 plates. Cut chicken across the grain into thin slices; divide evenly over salads. Drizzle salad evenly with remaining dressing.

extravirgin olive oil, skinless, paprika, salt, garlic, extravirgin olive oil, fresh pineapple, apple cider vinegar, orange juice, serrano pepper, red bell pepper, red onion, spring mix salad blend

Taken from www.allrecipes.com/recipe/223438/chicken-and-spring-mix-salad-with-spicy-pineapple-dressing/ (may not work)