Chicken and Spring Salad with spicy pineapple dressing

INGREDIENTS:
½ lb Skinless Boneless Chicken Breast
1 tsp Paprika or Chili Powder
½ tsp Salt
½ tsp Garlic Powder
1 cup Cubed Fresh Pineapple, divided
1 Tbsp Orange or Apple Juice
2 Tbsp Apple Cider Vinegar or Vinegar +plus 1 Tsp Sugar
½ Serrano or Habanero Pepper, seeded
1 Tbsp Extra Virgin Olive Oil
⅓ Red Bell Pepper, thinly sliced
¼ Red Onion, thinly sliced
1× 5 oz pkg Fresh Spring Mix of Spinach, baby lettuce and radicchio
DIRECTIONS:
Heat a nonstick pan over medium high heat with olive oil. Sprinkle both sides of chicken evenly with paprika, garlic powder and salt. Add chicken to pan, then cook for 5 minutes on each side or until well browned. Remove from pan and set aside.
Combine half of pineapple, orange juice, vinegar, and Serrano in a blender, then process until smooth. Add olive oil after blended, mixing with a spoon or ladle. Cut the red onion and red bell pepper into thin strips or desired pieces. Cut pineapples into 1/2 inch chunks or as desired.
Combine remaining pineapple and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing and toss gently to coat. Divide salad evenly among 2 plates. Cut chicken across the grain into thin slices, then divide chicken evenly over salads. Drizzle salad evenly with remaining dressing.