Description
Brighten your day with this refreshing Grilled Chicken and Pineapple Salad! Juicy grilled chicken, sweet pineapple, creamy avocado, and vibrant veggies are tossed together over fresh greens for a healthy, tropical-inspired dish. Perfect for a quick lunch or a light dinner.
Ingredients
Units
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad:
- 4 cups mixed salad greens (arugula, spinach, or romaine)
- 1 cup fresh pineapple, diced
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Chicken:
- Rub the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Preheat a grill or grill pan over medium-high heat.
- Grill the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes before slicing into bite-sized pieces.
- Assemble the Salad:
- In a large salad bowl, arrange the mixed greens. Top with pineapple, avocado slices, cherry tomatoes, and red onion.
- Make the Dressing:
- In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper.
- Combine and Serve:
- Add the grilled chicken to the salad. Drizzle with the dressing and toss gently to combine. Serve immediately.
Notes
- Add a handful of roasted nuts or seeds, such as almonds or sunflower seeds, for extra crunch.
- Substitute mango or papaya for pineapple for a fruity twist.
- Leftover chicken works perfectly for this recipe
