Grilled Pineapple, Chicken And Avocado Salad
Equipment
- Large bowl
Ingredients
SALAD INGREDIENTS:
- 2 boneless skinless chicken breasts
- 2 tsp. olive oil
- salt and pepper
- 1 fresh pineapple peeled, cored and sliced into 1-inch thick rings
- 8 cups baby spinach
- 1 cup fresh blueberries
- 1 avocado peeled, pitted and diced (I prefer California avocados)
- 1/2 cup crumbled feta cheese
- quarter of a red onion thinly sliced
- honey garlic vinaigrette
HONEY GARLIC VINAIGRETTE INGREDIENTS:
- 3/4 cup avocado oil or any mild-flavored oil
- 1/4 cup apple cider vinegar
- 3 Tbsp. honey
- 2 cloves garlic minced
- pinch of salt and black pepper
Instructions
TO MAKE THE SALAD:
- Brush the chicken on both sides with olive oil, then season generously with salt and pepper.
- Preheat your outdoor grill to medium-high, or heat a grill pan over med-high heat.
- Place pineapple slices and chicken breasts on the grill.
- Cook for about 5 per side or until the chicken is cooked through, and no longer pink on the inside.
- Remove pineapple and chicken and let cool for at least 10.
- Then 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
TO MAKE THE VINAIGRETTE:
- Whisk all ingredients together until blended.
- Let sit for at least 10 for flavors to meld.
- Whisk again until blended, then drizzle over salad.