Description
A bright, pantry-friendly salad with grilled chicken, juicy pineapple, and a lime-olive oil dressing, perfect for weeknight dinners or potlucks.
Ingredients
- 2 cups chopped greens (lettuce, baby spinach, or mixed greens)
- 1 cup grilled chicken, diced (about one small-to-medium breast)
- 1 cup fresh pineapple, diced
- 1/2 red bell pepper, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped cilantro
- 2 tablespoons olive oil
- 1 tablespoon lime juice (fresh preferred)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat a grill or skillet to medium-high and season the chicken with salt and pepper.
- Grill or sear the chicken for 4–6 minutes per side until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before dicing.
- While the chicken rests, chop the greens, dice the pineapple and bell pepper, thinly slice the red onion, and chop the cilantro.
- In a small bowl, whisk together olive oil, lime juice, and a pinch of salt and pepper until emulsified.
- Combine greens, diced chicken, pineapple, bell pepper, red onion, and cilantro in a large bowl. Pour the dressing over the salad and toss gently to coat. Serve immediately.
Notes
For a quicker option, use rotisserie chicken. Fresh pineapple provides the best texture, but canned can work in a pinch. Swap greens as desired for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American