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5 from 3 votes

Grilled Pineapple, Chicken and Avocado Salad

This Grilled Pineapple, Chicken and Avocado Salad celebrates the best of summer!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Keyword: 30 minute, chicken
Servings: 2 -4 servings

Ingredients

Salad Ingredients:

  • 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 (I prefer California avocados)
  • 1/2 cup crumbled feta cheese
  • quarter of a red onion thinly sliced
  • honey garlic vinaigrette

Honey Garlic Vinaigrette Ingredients:

  • 3/4 cup avocado oil (or any mild-flavored oil)
  • 1/4 cup apple cider vinegar
  • 3 Tbsp. honey
  • 2 cloves garlic minced
  • pinch of salt and black pepper

Instructions

To Make The Salad:

  • 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 med-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

To Make The Vinaigrette:

  • 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.