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Grilled Chicken, Pineapple, Avocado Salad

Wonderful main dish salad combining sweet and tangy for tasty delight
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Dish Salad
Cuisine American Fresh
Servings 2 -4


  • 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


  • 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.