Romaine Salad with Chicken Breast and Pineapple
Season chicken breast with salt and pepper. Heat 1 tablespoon olive oil in a non-stick skillet. Fry chicken on both sides. Add a dash of water and cook for 12-15 minutes.
Chop peanuts coarsely and toast in a small pan with a little oil. Trim the lettuce, rinse, tear into bite-sized pieces and spin dry. Cut pineapple into pieces. Mix 50 grams (approximately 1 1/2 ounces) pineapple with chile pepper, lemon juice and the remaining olive oil and puree until smooth.
Peel banana and cut into slices. Cut chicken breast into slices. Arrange lettuce on plates with chicken breast, bananas and pineapple pieces. Drizzle with the pineapple dressing and serve sprinkled with peanuts. Serve with baguette slices.