Combine the chicken breasts, 40ml of the KNORR Balsamic & Pineapple Vinaigrette Salad Dressing, the buttermilk and a pinch of salt in a bowl. Leave to marinate for at least an hour in the fridge.
Remove the chicken from the marinade and toss in the flour.
Heat the oil in a frying pan. Add the chicken breasts and pan roast over a medium heat until golden brown and cooked through.
Season with salt and pepper.
For the balsamic reduction, simmer 120ml of balsamic vinegar in a saucepan until syrupy.
Drizzle the balsamic reduction onto four plates. Slice the hot chicken and divide between the plates.
In a mixing bowl combine the pineapple, onion, coconut, chillies, cashew nuts, watercress and the remaining 30ml of KNORR Balsamic & Pineapple Vinaigrette Salad Dressing.
Add a pinch of salt, mix gently, then arrange around the chicken. Add a few dots of Greek yoghurt, a sprinkle of smoked paprika and an extra drizzle of dressing to finish. Serve immediately.