Grilled Chicken and Pineapple Salad
Updated: Dec 12, 2021
This simple but flavorful salad is Paleo, Whole30 and AIP friendly and pairs perfectly with my Lemon Poppyseed Vinaigrette!
Grilled Chicken and Pineapple Salad
3-4 Chicken Breasts
4 Pineapple Slices, 1/4" thick
12-16 cups greens (romaine, spinach, mixed baby greens, arugula)
1/2 Red Onion, sliced
2 cups Strawberries, quartered
1 tsp Sea Salt
1 tsp Black Pepper (omit for AIP)
Optional toppings:
Pumpkin seeds
Sunflower seeds
Sliced Almonds
Diced Avocado
Directions:
Preheat grill to 375
Salt and Pepper both sided of the chicken and prepare pineapple. I like to cut off the top and bottom, then the sides, slice into the thickness I want and then use a small biscuit cutter to get the core out.
Grill chicken for 4-7 minutes per side, depending on thickness, until cooked through. Over high heat, grill pineapple for 30-60 seconds per side.
On a large plate add 3-4 cups greens, chicken, pineapple, onion, and strawberries and toppings of choice. Enjoy!
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