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Grilled Chicken Salad with Spicy Pineapple Dressing


  • Author: Adapted from Cooking Light
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x

Description

There’s a lot to love about this colourful summertime salad, but the star of the show is definitely the sweet-and-spicy pineapple dressing. Try it drizzled onto grilled shrimp or pork for a different (yet equally delicious) variation.


Scale

Ingredients

Grilled Chicken

  • 1 lb skinless, boneless chicken breasts
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper

Dressing

  • 3/4 cup chopped fresh pineapple, cut into 1” cubes
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp fresh orange juice
  • 1 tbsp honey
  • 4 tsp apple cider vinegar
  • 1/2 jalapeno pepper, seeded and minced
  • 1 clove garlic, minced
  • 1/4 cup olive oil

Salad Mix

  • 8 cups baby salad greens
  • 3/4 cup chopped fresh pineapple
  • 2/3 cup thinly sliced yellow or red bell pepper
  • 1/2 cup thinly sliced red onion
  • 1/2 cup thinly sliced English cucumber
  • 1 small firm-ripe avocado, pitted and cut into chunks

Instructions

  1. Lightly oil the grates of an outdoor gas grill and preheat to high. (Or preheat a lightly oiled grill pan over high heat)
  2. While the grill heats, lay the chicken breasts between two sheets of plastic wrap, and pound to an even 1/2″ thickness. Sprinkle evenly on both sides with chili powder, salt and pepper. Cook on preheated grill for 3 minutes on each side or until juices run clear and centre is no longer pink. Transfer to a cutting board, and let rest for 5 minutes before cutting into thin slices. Set aside to cool completely.
  3. Next, prepare the dressing. In a blender or food processor, combine pineapple, cilantro, orange juice, honey, vinegar, jalapeno and garlic. Process until smooth. With the blender still running, slowly pour in the olive oil in a thin stream, and process until emulsified and smooth.
  4. To assemble the salads, toss the salad greens, peppers, red onion and cucumbers with 3/4 cup dressing until evenly coated. Divide salad evenly among 4 plates, then top each one with an equal amount of sliced chicken and avocado. Drizzle with remaining dressing, then serve immediately.