Chicken and Spring Mix Salad with Spicy Pineapple Dressing

2 tablespoons extra-virgin olive oil, divided

½ pound skinless, boneless chicken breast

paprika to taste

salt

garlic powder

1 tablespoon extra-virgin olive oil

½ cup cubed fresh pineapple, divided

2 tablespoons apple cider vinegar

1 tablespoon orange juice

½ serrano pepper, seeded

⅓ red bell pepper, thinly sliced

¼ red onion, thinly sliced

1 (5 ounce) package spring mix salad blend

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.

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.

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.