• Amy Lippert, NTP

Grilled Chicken and Pineapple Salad

Updated: Oct 4

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)

Lemon Poppyseed Vinaigrette

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!



Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies




2 views0 comments

Recent Posts

See All