Grilled Chicken & Bright Pineapple Salad

This chicken and pineapple salad has an inviting smoky-sweet flavor that hits just the right spot on a warm summer evening. The bright pineapple and colorful onions pop against the various shades of green from the mixed greens and mint leaves. Perfect for summer!

Ingredients

• For the Salad:
• 7 oz chicken breast
• 4 slices pineapple, canned
• 2 handfuls mixed salad greens
• 1/3 cup mint leaves
• 1/2 small red onion, finely chopped
• For the Dressing:
• 2 TBSP olive oil
• 1 tsp ginger, grated
• 1 clove garlic, minced
• 1 lime, juiced
• 1 tsp honey
• Tabasco, optional

Instructions

1. 1

   Mix the ingredients of the dressing in a salad bowl – season with salt. Add greens and mint leaves – let them rest.

2. 2

   In the meantime, cut chicken breasts in half horizontally (you will end up with 4 chicken fillets), place on a hot grill pan, and cover each chicken breast with a slice of pineapple.

3. 3

   Season with black pepper and grill for 6-8 minutes. Flip and grill for another 5 minutes or until cooked through. (At this stage, remove the pineapple and let it grill next to the chicken.)

4. 4

   Remove from heat and let chicken rest 3 minutes, then cut into strips.

5. 5

   Add the chicken, pineapple, and onion to the bowl with the greens. Mix well to coat everything before serving.