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
- Preheat grill 35o˚ F
- Remove chicken from marinade and add to grill, cook approx. 10-12 minutes on each side, until chicken is fully cooked
- 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
- 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!
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