Ingredients (Serves 2)

• 4 romaine lettuce leaves (80g), washed and chopped
• 100g pineapple (drained if using canned), cut into bite-sized chunks
• 1 boneless chicken thigh (250g)
• 50g cream cheese, cut into bite-sized cubes
• 10g cashew nuts, roughly chopped
• Salad oil, as needed
• 
  Kewpie CobbSalad Dressing, to taste

Instructions

1. Soak and dry the romaine lettuce, then chop into bite-sized pieces.
2. Cut the pineapple and cream cheese into bite-sized chunks.
3. Heat oil in a frying pan. Grill the chicken thigh skin-side down until golden, then flip and cook through. Remove and slice into easy-to-eat pieces.
4. Layer romaine on a serving plate. Add pineapple, cream cheese, and chicken. Drizzle with Kewpie CobbSalad Dressing and top with chopped cashews.

About This Recipe

This stylish power salad blends grilled chicken and juicy pineapple with creamy cheese and crunchy nuts. The spicy-smooth Kewpie CobbSalad Dressing brings it all together in a refreshing, protein-rich meal.