Grilled Chicken Salad

Grilled Chicken Salad

with Pineapple, Avocado, & Honey Garlic Vinaigrette

Serves 2 Calories 652


2 Chicken Breasts
4 oz. Spinach
1 Garlic Clove
¼ Red Onion
2.5 oz. Blueberries
1 Hass Avocado
3 Rings Pineapple
2 oz. Feta Cheese
2 Tbsp Apple Cider Vinegar
1.5 Tbsp. Honey
Protein Substitutions
Vegan Chicken
Preheat oven to bake at 450°F. Place Vegan Chicken on an ungreased baking pan. Bake approximately 9 minutes. Flip and bake an additional 7-8 minutes until heated through.

Boil 10 minutes in water/broth then season and sear 2 minutes per side over medium-high

Pork Chop
Follow same instructions as for chicken breast but cook 3-4 minutes or until internal temp of 145°F.

Pat the fish dry with paper towels and season on both sides with salt and pepper to taste. Heat 1 Tbsp. olive oil in a large pan over medium- high heat. Place fish in the pan and cook 3-4 minutes per side, or until cooked through and meat flakes away when probed with a fork.
Nutritional Information
Nutrition content
Prepare Your Ingredients
Wash and dry your fresh produce.
Place spinach in a large salad bowl.
Mince 1 clove garlic and place into a small bowl.
Add some ice water to the container of red onion to reduce the bite.
Pat chicken dry, then rub with a little olive oil and season with salt and pepper.

Make the Vinaigrette
Add the apple cider vinegar, honey, and 3 Tbsp. olive oil to the bowl with the garlic and whisk until well blended.
Taste and adjust with salt and pepper then set aside and allow flavors to blend.

Cook the Chicken
Grill: Preheat your outdoor grill to medium-high.
Cook covered 4-5 minutes per side or until the chicken is cooked through, set aside to rest.
Cook the pineapple 2-3 minutes per side or until browned.


Oven: Heat 1 tsp. olive oil in a medium pan over medium-high heat.
Cook for about 4-6 minutes per side or until the chicken is cooked through, set aside to rest.
Add a little olive oil to the same pan and cook the pineapple 2-3 minutes per side or until browned.

Slice chicken into strips, and cut pineapple into chunks.
Dice the avocado by scoring the flesh in a checkerboard pattern without piercing the skin.
Use a spoon to scoop out the cubes.
Drain the onion, and add to the salad bowl along with the pineapple, avocado, and feta; toss together.
Whisk the dressing to blend, add desired amount to the salad bowl and toss to mix.
Divide the salad evenly between your dishes and top with the blueberries and sliced chicken. Enjoy!