Ingredients

  • 3 boneless, skinless chicken breasts
  • 4 cups chopped romaine or green leaf lettuce
  • 1/4 cup cherry tomatoes – halved
  • 1/4cup red onion – chopped
  • 1 large avocado, sliced and diced into small pieces
  • 1 whole pineapple cut into rings – can use canned pineapple rings
  • 1/23 tablespoon WVOO Extra Virgin Olive Oil
  • Cilantro – roughly chopped

Marinade for Chicken

  • 1/2/ cip- soy sauce
  • 1/2 cup WVOO Tangerine Dark Balsamic
  • 1 tablespoon WVOO Basil infused Olive Oil
  • 1 can cola soda
  • 1 tablespoon Mustard
    then, wisk together – place chicken in a Ziploc bag with marinade, allow chicken to marinade for at least 2-3 hours; best overnight.

Salad Dressing

  • 1/3 cup WVOO A premium white balsamic
  • 1/3 cup AVOO Extra virgin Olive Oil
    Whisked together

Directions

  1. Preheat grill 35o˚ F
  2. Remove chicken from marinade and add to grill, cook approx. 10-12 minutes on each side, until chicken is fully cooked
  3. Cut chicken into slices and set aside. Add Olive oil to the pineapple rings and place on grill, then grill for 2-3 minutes on each side
  4. Prepare salad – place chopped romaine lettuce (or your preferred lettuce) on a plate, then top with red onions, chicken, grilled pineapple, avocado, cherry tomatoes, garnish with cilantro. Add dressing and serve!

Enjoy!