Grilled Chicken Salad with Spicy Pineapple Dressing
Grilled Chicken Salad with Spicy Pineapple Dressing might be just the main course you are searching for. This gluten free, dairy free, paleolithic, and primal recipe serves 4 and costs $3.17 per serving. One serving contains 392 calories, 27g of protein, and 24g of fat. Head to the store and pick up jalapeno pepper, honey, red onion, and a few other things to make it today. The Fourth Of July will be even more special with this recipe. 264 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Crumb. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is excellent. Similar recipes include Grilled Chicken Salad With Spicy Pineapple Dressing, Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing, and Grilled Chicken & Pineapple Salad with Pineapple-Serrano Dressing.
Servings: 4
Ingredients:
4 tsp apple cider vinegar
1 small firm-ripe avocado, pitted and cut into chunks
8 cups baby salad greens
1 tsp chili powder
½ cup thinly sliced English cucumber
2 tbsp chopped fresh cilantro
1 clove garlic, minced
½ tsp fresh ground black pepper
1 tbsp honey
½ jalapeno pepper, seeded and minced
¼ cup olive oil
2 tbsp fresh orange juice
¾ cup chopped fresh pineapple
½ cup thinly sliced red onion
½ tsp salt
1 lb skinless, boneless chicken breasts
Equipment:
plastic wrap
grill pan
grill
food processor
cutting board
blender
Cooking instruction summary:
Lightly oil the grates of an outdoor gas grill and preheat to high. (Or preheat a lightly oiled grill pan over high heat)While the grill heats, lay the chicken breasts between two sheets of plastic wrap, and pound to an even ½” 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.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.To assemble the salads, toss the salad greens, peppers, red onion and cucumbers with ¾ 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.
Step by step:
1. Lightly oil the grates of an outdoor gas grill and preheat to high. (Or preheat a lightly oiled grill pan over high heat)While the grill heats, lay the chicken breasts between two sheets of plastic wrap, and pound to an even ½” 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.
2. Transfer to a cutting board, and let rest for 5 minutes before cutting into thin slices. Set aside to cool completely.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.To assemble the salads, toss the salad greens, peppers, red onion and cucumbers with ¾ cup dressing until evenly coated. Divide salad evenly among 4 plates, then top each one with an equal amount of sliced chicken and avocado.
3. Drizzle with remaining dressing, then serve immediately.
Nutrition Information:
covered percent of daily need
