by Alexis Kornblum Davidson - Lexi’s Clean Kitchen
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Chicken, Salad
Servings: 2people
Ingredients
For the Grilled Chicken
1/4cupsiracha sauce
1limejuiced
2boneless, skinless chicken breast halves
pinchof sea salt
pinchblack pepperfreshly ground
8fresh pineapple ringsor 2 cups cubed
For the Lime Vinegrette
1/3cupextra virgin olive oil or avocado oil
1/4 cupapple cider vinegar
2teaspoonshoney
1teaspoongrated lime zest
2limesjuiced
pinchfine sea salt
For the Salad
6-8cupsmixed greens or chopped Romain lettuce
1avacadosliced or cubed
1cupgrape tomatoeshalved
1/2cupred oniondiced
Instructions
Marinate the chicken: In a glass bowl or dish or a resealable plastic bag, combine the siracha and lime juice. Season the chicken with salt and pepper, then add the chicken to the marinade bowl. Let the chicken marinate at room temperature for 20 minutes or in the refrigerator for up to 2 hours - the longer the better!
Preheat the grill to medium heat.
While the grill is heating, prepare the pineapple. Remove: the top and peel the pineapple, then either slice it into rings using a pineapple corer or cut into 1/2- inch cubes.
Grease the hot grill grate, then place the pineapple on the grill and cook for 4 minutes on each side, until the pineapple is warm and grill marks are visible. Set aside.
Place the chicken on the grill and cook for about 8 minutes on each side, depending on thickness, until no pink remains.
While the chicken is grilling, whisk together the ingredients for the vinaigrette.
Arrange the salad: Divide the greens between two bowls or plates. slice or cube the chicken and place it on the salad. Top with the avocado, tomatoes, red onion, and grilled pineapple. Drizzle with the lime vinaigrette and serve immediately.
Notes
Try taking this salad to go in mason jars! Place 2 tablespoons of the lime vinaigrette in a quart-size jar. Add half of the salad ingredients in this order: tomatoes, onion, pineapple, chicken, avocado, and greens. repeat with another quart size jar. When ready to serve, pour into a bowl and enjoy. These mason jar salads will keep in the refrigerator for up to 5 days. the key is that the dressing and the greens are at the opposite ends of the jar.