S1 tsp dried thyme
1 tsp freshly ground black pepper
3/4 tsp ground allspice
3/4 tsp salt
4 tbsp red wine vinegar
2 tbsp Dijon mustard
2 tsp dark muscovado sugar
4 chicken breast fillets, about 150g each
1 tbsp vegetable oil
220g can pineapple chunks in juice, drained
4 kiwi fruit, peeled and cut into wedges
1 large red pepper, seeded and cut into thin strips
250g mooli radish, peeled and sliced (optional)
Prep: 20 mins | Cook: 15 mins
1. In a large bowl, stir together thyme, black pepper, allspice, and 1/2 tsp of salt. Stir in 2 tbsp of the vinegar, 1 tbsp of the mustard and the brown sugar and mix well. Add the chicken, rubbing the mixture into the chicken. Cover and set aside.
2. In a separate bowl, whisk together the remaining 2 tbsp vinegar, 1 tbsp mustard, 1/4 tsp salt and the oil. Add the pineapple, kiwi fruit, pepper and radish, if using. Toss to combine.
3. Preheat a medium grill. Grill the chicken, 5cm from the heat, for 5–7 minutes on each side or until cooked through.
4. When cool enough to handle, slice the chicken on the diagonal. Add the warm chicken to the salad and serve immediately.
If you can't get mooli radish (it looks like a thin, smooth, white parsnip), use sliced red globe radishes for a crisp texture. Alternatively, look out for jicama (yam bean). This root vegetable from Central America looks like a turnip. It has a crisp, juicy texture and is good raw, peeled and sliced into salads.