Grilled Pineapple Chicken Avocado Salad

Here is the complete recipe for this vibrant salad!

Prep time: 15 mins | Cook time: 15 mins | Servings: 2-3

Ingredients

For the Chicken & Salad:

• 1 lb (450g) boneless, skinless chicken breasts or tenders
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt and fresh black pepper, to taste
• 4-5 cups fresh arugula (or mixed greens)
• 2-3 rings fresh pineapple (or canned pineapple rings, drained)
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes or Campari tomatoes, sliced
• 2 tbsp fresh cilantro, chopped (for garnish)

For the Honey-Lime Vinaigrette:

• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• Pinch of salt and pepper

Instructions

1. Season & Grill the Chicken and Pineapple

1. Pat the chicken dry and season both sides with olive oil, garlic powder, smoked paprika, cumin, salt, and black pepper.
2. Preheat a grill pan or outdoor grill to medium-high heat.
3. Grill the chicken for 5–6 minutes per side (or until the internal temperature reaches 165°F / 74°C). Remove and let rest for 5 minutes before slicing.
4. While the chicken rests, place the pineapple rings on the hot grill for 2–3 minutes per side until nice grill marks appear and they caramelize slightly.

2. Make the Dressing

1. Whisk together the extra virgin olive oil, fresh lime juice, honey, Dijon mustard, salt, and pepper in a small bowl until well combined and emulsified.

3. Assemble the Salad

1. Divide the fresh arugula between serving bowls as the base.
2. Arrange the sliced grilled chicken, grilled pineapple rings, avocado slices, and sliced tomatoes neatly on top of the greens.
3. Drizzle the homemade honey-lime vinaigrette over everything.
4. Garnish with freshly chopped cilantro and serve immediately!