Grilled Pineapple, Chicken and Avocado Salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
- 3/4 cup vegetable oil
- salt and pepper
- 1 cup fresh blueberries
- 2 cloves garlic minced
- 1/2 cup crumbled feta cheese
- 1/4 cup apple cider vinegar
- 2 tsp. olive oil
- 8 cups baby spinach
- 3 tbsp. honey
- pinch of salt and black pepper
- 2 boneless skinless chicken breasts
- 1 fresh pineapple peeled cored and sliced into 1-inch thick rings
- 1 avocado, peeled pitted and diced (i prefer california avoca
- quarter of a red onion thinly sliced
- honey garlic vinaigrette
- Carbohydrate 103.866490000234 g
- Cholesterol 170.255 mg
- Fat 74.6241000763239 g
- Fiber 10.9190000160784 g
- Protein 66.65675 g
- Saturated Fat 11.1960506305053 g
- Serving Size 1 1 -4 serving (1049g)
- Sodium 712.427786459557 mg
- Sugar 92.9474899841559 g
- Trans Fat 2.50849812590204 g
- Calories 1316 calories
To Make The Salad: Brush the chicken on both sides with olive oil, then season generously with salt and pepper. Preheat your outdoor grill to medium-high, or heat a grill pan over med-high heat. Place pineapple slices and chicken breasts on the grill. Cook for about 5 minutes per side or until the chicken is cooked through, and no longer pink on the inside. Remove pineapple and chicken and let cool for at least 10 minutes. Then slice chicken into strips, and cut pineapple into chunks. In a large bowl, toss together spinach, blueberries, feta, red onion, pineapple and chicken until combined. Drizzle or toss with salad dressing, and serve immediately To Make The Vinaigrette: Whisk all ingredients together until blended. Let sit for at least 10 minutes for flavors to meld. Whisk again until blended, then drizzle over salad.
