How To Make Grilled Pineapple and Avocado Salad
Start your day with a healthy and filling meal with this avocado salad tossed with chicken and grilled pineapple mixed together in one flavorful bowl.
Serves:
Ingredients
For Salad:
- 2chicken breasts,boneless, skinless
- 2tspolive oil
- salt and pepper
- 1fresh pineapple,peeled, cored, and sliced into 1-in thick rings
- 8cupsbaby spinach
- 1cupfresh blueberries
- 1avocado,peeled, pitted, and diced
- ½cupfeta cheese,crumbled
- ¼red onion,thinly sliced
- honey garlic vinaigrette
For Honey Garlic Vinaigrette:
- ¾cupavocado oil,or any mild-flavored oil
- ¼cupapple cider vinegar
- 3tbsphoney
- 2garlic cloves,minced
- pinchsalt and black pepper
Instructions
Salad:
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Brush the chicken on both sides with olive oil then season generously with salt and pepper.
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Preheat your outdoor grill to medium-high or heat a grill pan over medium-high heat. Place pineapple slices and chicken breasts on the grill.
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Cook for about 5 minutes per side or until the chicken is cooked through and no longer pink on the inside.
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Remove pineapple and chicken and let cool for at least 10 minutes then slice chicken into strips and cut pineapple into chunks.
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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
Vinaigrette:
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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.
Nutrition
- Calories: 863.82kcal
- Fat: 63.12g
- Saturated Fat: 11.31g
- Trans Fat: 0.09g
- Monounsaturated Fat: 39.67g
- Polyunsaturated Fat: 8.69g
- Carbohydrates: 57.17g
- Fiber: 8.85g
- Sugar: 40.51g
- Protein: 24.43g
- Cholesterol: 72.37mg
- Sodium: 1222.06mg
- Calcium: 180.48mg
- Potassium: 911.83mg
- Iron: 2.81mg
- Vitamin A: 150.38µg
- Vitamin C: 123.51mg
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