Grilled Chicken & Pineapple Salad
Prep Time
30 minutes
Prep Notes
This is a wonderful summertime salad using fresh seasonal fruits pineapple and blueberries, and makes good use of the grill! The goat cheese complements the fruit nicely. No time to grill or don't have a grill? Here are a few suggestions:
- Pan sauté your chicken and pineapple chunks. Or add the pineapple fresh without cooking.
- Use leftover rotisserie chicken.
- Use canned pineapple chunks in pineapple juice (not syrup!) You can use the juice for making the Pineapple Vinaigrette.
Cooking Time
20 minutes
Yields
4 servings
Ingredients
1/4 cup olive oil
2 cloves garlic, minced
1 lb Chicken Breast, about 2
3 cups pineapple, in chunks (see note)
6 cups mixed baby spinach and arugula, or greens of choice
1 cup blueberries , washed and dried
1 avocado, diced
1/2 cup goat cheese, crumbled
1/2 cup shallot (one large) or red onion, thinly sliced
1/4 cup sliced almonds, toasted or raw
1/2 cup Pineapple Vinaigrette
Directions
- Preheat grill on medium heat.
- Place chicken in a bowl. Drizzle with 1/4 cup olive oil and add crushed garlic. Mix to coat and let marinate 20 minutes to 1 hour.
- Meanwhile, dice fresh pineapple. Set aside. Slice shallot or onion into thin slices. Let soak in vinegar for 20 minutes or so for a milder flavor.
- Place pineapple in grilling dish to grill and chicken breasts on the grill. Grill the chicken about 15 to 20 minutes or until cooked through, flipping halfway. Cook pineapple slices until grill marks appear, about the same amount of time.
- Meanwhile, toss together spinach, blueberries, avocado, goat cheese, and shallot/onion in a large bowl. Chop pineapple and chicken into chunks. Add to salad. Divide onto plates and coat with desired amount of salad dressing. Top with almond slices.
- Enjoy!
Notes
You can make this salad even easier to make by using leftover chicken and canned pineapple chunks.
Credit
Evey Schweig Health Coach & Anti-Inflammation Specialist
https://eveyschweig.com/apps/recipe/details/id/Grilled-Chicken-Pineapple-Salad
