Grilled Chicken, Pineapple, Avocado Salad
Wonderful main dish salad combining sweet and tangy for tasty delight
Ingredients
- Salad Ingredients:
- 2 boneless skinless chicken breasts
- 2 tsp. olive oil
- salt and pepper to taste
- garlic powder to taste
- 1 fresh pineapple peeled, cored and sliced into 1-inch thick rings
- canned works too
- 8 cups baby spinach fresh or frozen
- 1 cup fresh blueberries optional
- 1 avocado peeled, pitted and diced
- 1/2 cup crumbled feta cheese
- quarter of a red onion thinly sliced(optional)
- lettuces iceberg and romain recommended
- Honey Garlic Vinaigrette Ingredients:
- 3/4 cup vegetable oil
- 1/4 cup apple cider vinegar
- 3 Tbsp. honey
- 2 cloves garlic minced
- pinch of salt and black pepper each
Instructions
- Brush the chicken on both sides with olive oil, then season generously with garlic powder, salt and pepper. If cooking on stove, slice chicken into strips first.
- Preheat your outdoor grill to medium-high, or heat a grill pan with added olive oil over med-high heat. Place pineapple slices and chicken breasts on the grill.
- (I used canned pineapple chunks and lightly drizzled with olive oil and tossed prior to grilling in pan. Cook after turning chicken)
- Cook for about 10 minutes turning midway or until the chicken is cooked through
- Let cool for 10 minutes.
- Slice chicken into strips and cut pineapple into chunks.
- In a large bowl, toss together spinach, blueberries, feta, red onion, pineapple and chicken until combined. Drizzle or toss with salad dressing, and serve immediately.
- Arrange greens and vegetables in larger individual bowls layering feta, chicken, avocado, and pineapple on top. Drizzle with honey garlic vinaigrette
- To Make The Vinaigrette:
- Whisk all ingredients together until blended. Let sit for at least 10 minutes for flavors to meld. Whisk again until blended, then drizzle over salad.
- Withhold dressing if not serving immediately or packing it for lunches. Add when serving.