Ingredients
Scale
- 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
- 1/2 cup crumbled feta cheese
- 1/4 red onion, thinly sliced
- honey garlic vinaigrette
Honey Garlic Vinaigrette:
- 3/4 cup avocado oil
- 1/4 cup apple cider vinegar
- 3 Tbsp. honey
- 2 cloves garlic, minced
- pinch of salt and black pepper
Instructions
- Brush chicken with olive oil and season with salt and pepper.
- Preheat grill or grill pan to medium-high heat. Grill chicken and pineapple for 5 minutes per side until chicken is cooked through.
- Let chicken and pineapple cool for 10 minutes, then slice.
- In a large bowl, combine spinach, blueberries, feta, red onion, pineapple, and chicken.
- Whisk all vinaigrette ingredients together and let sit for 10 minutes.
- Drizzle dressing over salad and serve immediately.
Notes
- Use California avocados for best flavor.
- Let the vinaigrette sit to meld flavors before serving.
- Serve salad immediately after dressing to keep ingredients fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 18g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 55mg