Take your taste buds on a tropical escape with this delicious grilled chicken salad. This recipe pairs juicy chicken with sweet pineapple and fresh salad greens, providing a balanced mix of nutrients for a wholesome meal that feels like a taste of paradise!
Ingredients
- Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 2 tablespoons of olive oil
- 2 tablespoons of lime juice
- 1 tablespoon of honey
- 1 teaspoon of ground ginger
- 1 garlic clove, minced
- Salt and pepper to taste
- Salad:
- 4 cups of mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup of fresh pineapple chunks
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of sliced almonds or cashews
- 1 avocado, sliced
- Dressing:
- 3 tablespoons of olive oil
- 2 tablespoons of lime juice
- 1 tablespoon of honey
- Salt and pepper to taste
Instructions
- Prepare the Marinade:
- In a bowl, whisk together olive oil, lime juice, honey, ground ginger, minced garlic, salt, and pepper.
- Place chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
- Grill the Chicken:
- Preheat a grill or grill pan over medium-high heat. Remove chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink inside.
- Let the chicken rest for a few minutes before slicing.
- Prepare the Salad:
- In a large bowl, combine mixed salad greens, pineapple chunks, red onion, almonds or cashews, and avocado slices.
- Make the Dressing:
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper. Adjust seasoning to taste.
- Assemble the Dish:
- Slice the grilled chicken and arrange over the salad. Drizzle the dressing over the top and toss gently to combine. Serve immediately and enjoy!