Grilled Pineapple, Chicken and Avocado Salad
- Yield 2
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Grilled Pineapple, Chicken and Avocado Salad is a salad recipe on Avoteb. The yield on the card is 2. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 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
- 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
Method
Brush the chicken on both sides with olive oil, then season generously with salt and pepper.
Warm your outdoor grill to medium-high, or heat a grill pan over med-a hot burner. Set pineapple slices and chicken breasts on the grill. Leave for about 5 minutes per side or until the chicken is cooked through, and no longer pink on the inside. Lift pineapple and chicken and let cool for at least 10 minutes. 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. Spoon or toss with salad dressing, and serve while it is hot
Beat all ingredients together until blended. Let sit for at least 10 minutes for flavors to meld. Beat again until blended, then drizzle over salad.
