There is nothing I love more than a nice fresh, crispy salad. I swear I must have been a rabbit in a past life, I could sit and munch on a whole lettuce and be happy as Larry, chuck in a few cucumbers and a tomato and I am in heaven!
With summer coming thick and fast I couldn’t be more excited, don’t get me wrong, I eat salads all year round, but summer means that all the best and freshest produce turns up at the grocers. All those gorgeous mangoes and pineapples! YUM.
This salad recipe looks so colourful and fun, I can’t wait to grill me some pineapple and devour one of these bad boys!
Grilled Pineapple, Chicken & Avocado Salad
2 boneless skinless chicken breasts
2 tsp. olive oil
salt and pepper
1 fresh pineapple, peeled, cored and sliced into 1-inch thick rings
8 cups baby spinach
1 cup fresh blueberries
1 avocado, peeled, pitted and diced (I prefer California avocados)
1/2 cup crumbled feta cheese
quarter of a red onion, thinly sliced
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
Honey Garlic Vinaigrette
3/4 cup vegetable oil
1/4 cup apple cider vinegar
3 Tbsp. honey
2 cloves garlic, minced
pinch of salt and black pepper
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.
YUMMO! BRING ON SUMMER