Ingredients
2chicken breasts,boneless, skinless
2tspolive oil
salt and pepper
1fresh pineapple,peeled, cored, and sliced into 1-in thick rings
8cupsbaby spinach
1cupfresh blueberries
1avocado,peeled, pitted, and diced
½cupfeta cheese,crumbled
¼red onion,thinly sliced
honey garlic vinaigrette
¾cupavocado oil,or any mild-flavored oil
¼cupapple cider vinegar
3tbsphoney
2garlic cloves,minced
pinchsalt and black pepper
Preparation
Brush the chicken on both sides with olive oil then season generously with salt and pepper.
Preheat your outdoor grill to medium-high or heat a grill pan over medium-high heat. Place pineapple slices and chicken breasts on the grill.
Cook for about 5 minutes per side or until the chicken is cooked through and no longer pink on the inside.
Remove pineapple and chicken and let cool for at least 10 minutes then slice chicken into strips and cut pineapple into chunks.
In a large bowl, toss together spinach, blueberries, feta, red onion, pineapple, and chicken until combined. Drizzle or toss with salad dressing, and serve immediately
Whisk all ingredients together until blended. Let sit for at least 10 minutes for flavors to meld. Whisk again until blended then drizzle over salad.
