Aloha Grilled Chicken Salad with Pineapple Vinaigrette

 
Aloha Grilled Chicken Salad.jpg

Don’t you think a little bit of “tropical” makes everything better? Seriously. Take a bad day, add some coconut, pineapple and hopefully some sand and sea, and BOOM things are instantly better somehow! Of course I may just believe this because I live in the vast beach-free desert of North Texas…not that I’m bitter or anything…

Anyhoo….I think a little tropical also makes simple dishes better! This is one of the easiest I’ve thrown together recently. And I used my lazy as heck approach of getting a pre-roasted chicken, so even more time and effort was saved!

OH and that vinaigrette recipe will leave you enough for left-overs, so be sure to put it aside as a marinade!

Yield: 3-4
Author: Amanda Runnels

Aloha Grilled Chicken Salad

prep time: 15 Mcook time: 5 Mtotal time: 20 M
A tropical spin on a simple dinner salad, with a tangy-sweet Pineapple Vinaigrette!

ingredients:

  • 2 chicken breasts, precooked and shredded
  • 2 cups kale, hand torn
  • 2 cups Brussels sprouts, shredded
  • 1/4 of a red onion, diced
  • 1 1/4 cup fresh pineapple, cut into “nibs”
  • 1 medium avocado, cubed
  • 1/2 cup toasted coconut chips + 1 tbsp for garnish
  • 1/4-1/2 cup Pineapple Vinaigrette (below)
Pineapple Vinaigrette
  • 1/3 cup pineapple juice
  • 1/4 cup extra virgin olive oil
  • 1/4 cup coconut vinegar
  • 1-2 tbsp honey (optional: plus 1/2 tbsp)
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger

instructions:

How to cook Aloha Grilled Chicken Salad

For the Salad
  1. Combine all ingredients (except 1 tbsp coconut chips) in a large bowl and toss.
  2. Garnish with 1 tbsp coconut chips.
For the Vinaigrette
  1. Combine all ingredients in a glass container with a lid (a mason jar works great) and shake vigorously until well combined.
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