Grilled Tropical Chicken Salad


3 boneless skinless chicken breasts

4 cups chopped romaine - or green leaf lettuce

¼ cup cherry tomatoes - halved

¼ red onion – chopped

1 large avocados – sliced diced into small pieces

1 whole pineapple cut into rings – can use canned pineapple rings

½ tablespoon Melgarejo Picual EVOO or any medium intensity extra virgin olive oil

cilantro - roughly chopped

Marinade for Chicken
½ cup of gluten free soy sauce

½ cup of Tangerine Dark Balsamic Vinegar or Raspberry Dark Balsamic Vinegar

1 tablespoon Basil Infused Olive Oil

1 can of cola soda

1 tablespoon of mustard

Wisk together – place chicken in a Ziploc bag with marinade, allow chicken to marinade for at least 2-3 hrs. Best overnight.

Salad Dressing

⅓ cup any White Balsamic Vinegar

⅓ cup extra virgin olive oil

whisked together

Preheat grill 350 degrees 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 EVOO to the pineapple rings and place on grill – grill for 2-3 minutes on each side.

Prepare salad – place chopped romaine lettuce or lettuce as your choice on a plate top with red onions, chicken, grilled pineapple, avocado, cherry tomatoes, garnish with cilantro. Add dressing and serve.



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